Slow Cooker Garlic Mashed Potatoes are dairy free and you will not miss the fat in these mashed potatoes, I swear! The potatoes cook on low for 6 to 7 hours and by the time the potatoes are done they are so tender. The touch of a fork made them fall apart instantly.
I know what some of you are thinking. Raise your hands if you're wondering why on Earth someone would ever make mashed potatoes in a slow cooker for 6 hours when you can boil them on a stove top and they are ready in less than 30 minutes?
Imagine having 15 people over for Thanksgiving dinner and the stove is all full of side dishes. Pretty hard to make mashed potatoes at the last minute wouldn't you think? There's also something about slow cooked mashed potatoes. They taste better and there's no draining any extra pots or pans. You see why you need to make your mashed potatoes in a slow cooker this Thanksgiving?
Make sure to serve this with some Easy Brown Gravy from Scratch!
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Ingredients for Slow Cooker Mashed Potatoes
- 2.5 lbs of russet potatoes (peeled and diced into chunks)
- ½ cup of low sodium chicken stock
- 4 cloves of garlic
- salt and pepper to taste
- dried chives for garnish (optional)
Please note: the butter used in the picture is a Vegan Butter. I have a dairy sensitivity and that is why I choose to make my mashed potatoes with chicken stock instead of sour cream or milk.
How to Make Slow Cooker Mashed Potatoes
Place all ingredients in a slow cooker and cook on low for 6 to 7 hours. Mash with a potato masher or blend with a hand mixer until smooth and creamy. (I prefer a potato masher)
Pro Tips for Slow Cooker Mashed Potatoes
- Choose the right potatoes: Yukon Gold or Russet potatoes both work well for mashed potatoes. Yukon Golds make especially creamy mashed potatoes.
- Cut the potatoes evenly: Cut the potatoes into similar-sized pieces so they cook evenly in the slow cooker.
- Don't overcook: Cook just until the potatoes are fork-tender. Overcooking can make them watery or gummy.
- Mash while warm: Mash the potatoes while they're still warm for the smoothest texture.
- Adjust the consistency: If the mashed potatoes are thicker than you like, stir in a little more dairy-free milk or broth until they reach your preferred consistency.
- Season to taste: Potatoes can absorb a lot of seasoning, so taste before serving and add more salt, pepper, garlic powder, or herbs if needed.
- Keep them warm: One of the best things about making mashed potatoes in the slow cooker is that you can keep them warm until you're ready to serve.
Serving Suggestions
Slow Cooker Mashed Potatoes make an easy side dish for just about any comfort-food dinner. Serve them with roasted chicken, turkey, meatloaf, pot roast, or your favorite vegetables.
They are also perfect for holiday dinners alongside turkey, ham, stuffing, and green bean casserole. Add your favorite dairy-free gravy or mushroom gravy over the top for an extra flavorful side dish.
For a simple weeknight meal, serve the mashed potatoes with air fryer chicken, meatballs, or roasted vegetables.
Storage and Freezing
Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave or on the stovetop, stirring occasionally. Add a splash of dairy-free milk or broth if they seem dry.
To freeze, allow the mashed potatoes to cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little dairy-free milk or broth to restore the creamy texture.
Recipe FAQS
Mashed potatoes can be made completely ahead of time. Prepare the recipe and cook the potatoes all the way through. Mash them and let them cool. Place the potatoes in a fridge and just reheat them when ready to serve. Same goes with the freezer.
I used a basic russet potato but Yukon golds are a good choice. Their flesh will soak up all the chicken stock or any extra butter you might add to your potatoes. Yukon Gold potatoes are not as starchy as russet potatoes are.
I think this choice is up to you. I prefer to peel but there are times when I'm feeling lazy where I will not peel my potatoes. The skin of a potato also has a lot of nutrients in fiber in it.
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
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Slow Cooker Garlic Mashed Potatoes
- Prep Time: 30
- Cook Time: 6 to 7 hrs
- Total Time: 29 minute
- Yield: 6 1x
- Category: Side Dishes
- Method: Slow Cook
- Cuisine: American
Description
Slow Cooker Garlic Mashed Potatoes are dairy free and you will not miss the fat in these mashed potatoes, I swear! The potatoes cook on low for 6 to 7 hours and by the time the potatoes are done they are so tender.
Ingredients
- 2.5 lbs of russet potatoes (peeled and diced into chunks)
- ½ cup of low sodium chicken stock
- 4 cloves of garlic
- salt and pepper to taste
- dried chives for garnish (optional)
Instructions
- Place all ingredients in a slow cooker and cook on low for 6 to 7 hours. Mash with a potato masher or blend with a hand mixer until smooth and creamy. (I prefer a potato masher)
Notes
myWW points: Blue 5; Green 5; Purple 0
Nutrition
- Serving Size: ½ cup
- Calories: 248
- Sugar: 0g
- Sodium: 55g
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 7g
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes. Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
Erin says
Doesn't look too good but is delicious let me assure you. I will make it again for my family soon.
Kate @ Babaganosh.org says
The potatoes look super creamy, it's awesome you were able to make that without adding cream/butter/milk/cheese. I need to re-think my mashed potato approach, because by the time I am done making mine there is nothing healthy about them. I'll try the slow cooker way next time!