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?
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.
Can I make mashed potatoes ahead of time?
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.
What are the best potatoes to use for mashed potatoes?
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.
Should I peel potatoes for mashed potatoes?
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.
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Slow Cooker Garlic Mashed Potatoes
- Prep Time: 30
- Cook Time: 6 to 7 hrs
- Total Time: -26328918.816667 minute
- Yield: 6 1x
Print Recipe
Pin RecipeIngredients
- 2.5 lbs of russet potatoes (peeled and diced into chunks)
- 1/2 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 Points: 5; Green Points: 5; Purple Points: 0
- Category: Side Dishes
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 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.
How is this a WW recipe? NO FOOD is off limits on WW and WW themselves stresses that a lot on their social media pages. I get this question quite a bit on Pinterest. That is one reason why I love WW. You can pretty much eat ANYTHING just as long as you stay in your daily points range for that.
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!