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- 3 pounds russet potatoes, peeled and cubed - 4 cloves garlic, minced - 1/2 cup unsalted butter, cubed - 1 cup chicken or vegetable broth - 1/2 cup heavy cream For this recipe, I love using russet potatoes. They make the mash fluffy and creamy. Peel and cube them before adding to the slow cooker. Garlic adds a great flavor. I use four cloves, but you can add more if you love garlic. Unsalted butter brings richness. Cubing it helps it melt evenly. Broth adds moisture and flavor. You can choose chicken or vegetable broth. Finally, heavy cream makes the mash extra smooth. - Chives - Parsley Fresh chives or parsley make great garnishes. They add color and a bit of freshness. I recommend chopping them finely. Sprinkle them on top just before serving for a nice look. - Salt - Pepper Salt and pepper are key for flavor. I suggest starting with a generous amount. You can always add more later. Taste as you go to find the right balance. The seasoning brings all the flavors together in the mash. - Peeling and Cubing First, peel the russet potatoes. Use a good peeler for this. Cut the potatoes into even cubes. Aim for about 1 to 2 inches. This size helps them cook evenly. - Placing in the Slow Cooker Next, place the cubed potatoes in the slow cooker. Spread them out for even cooking. Ensure they fit well without crowding. - Incorporating Garlic and Butter Now, add the minced garlic on top of the potatoes. Then, cube the unsalted butter and place it over the garlic. This mix will infuse great flavor. - Adding Broth and Seasoning Pour in the chicken or vegetable broth. Make sure the potatoes are mostly submerged. Season generously with salt and pepper. This step adds depth to the dish. - Setting the Slow Cooker Cover the slow cooker and set it to low. This method gives the best results. - Cooking Time Overview Cook for 6 to 7 hours. Check if the potatoes are tender by piercing them with a fork. They should be soft but not mushy. - Using Potato Masher vs. Hand Mixer After cooking, use a potato masher for a rustic texture. If you prefer a creamy finish, use a hand mixer. Both options work well. - Mixing in Heavy Cream Once mashed, stir in the heavy cream. This makes the potatoes rich and smooth. Adjust the seasoning if needed. - Garnishing Options Serve the mashed potatoes warm. For a pop of color, garnish with chopped chives or parsley. This touch adds freshness and looks great on the plate. Using broth can change the taste. Chicken broth gives a rich flavor. Vegetable broth is great for a lighter touch. You can also blend broths for unique tastes. Garlic is a star in this dish. You can use more or less garlic. For a mild taste, use two cloves. For garlic lovers, try six cloves. Adjust based on your taste. You can choose how creamy you want your potatoes. For smooth mashed potatoes, mash them well. A hand mixer can help you get a silky texture. If you prefer a chunky style, mash lightly. Keep some potato pieces for texture. If you want to speed things up, try an Instant Pot. It takes about 30 minutes on high pressure. This is a great option if you’re short on time. Using high settings on the slow cooker cuts cooking time. It will take around 3 to 4 hours. Low settings are best for a slower, richer flavor. This takes 6 to 7 hours. Choose what fits your schedule. {{image_2}} If you want to make your mashed potatoes dairy-free, use coconut milk instead of heavy cream. This option adds a nice flavor while keeping it creamy. You can also swap the butter for olive oil or a dairy-free butter spread. This way, you still enjoy rich taste without dairy. If you want to try different potatoes, you can use Yukon Golds or sweet potatoes. Yukon Golds give a buttery flavor, while sweet potatoes add a hint of sweetness. Both choices make for a tasty twist on the classic dish. For cheesy garlic butter mashed potatoes, add shredded cheese when you mix in the cream. Cheddar, mozzarella, or even cream cheese will work well. This addition makes the dish creamy and rich. You can also experiment with different cheeses for unique flavors. Herb-infused variations can elevate the taste. Fresh herbs like rosemary, thyme, or dill work wonderfully. Just chop them finely and stir them in at the end. This adds bright notes that pair well with the garlic and butter. You can serve these mashed potatoes as a creamy side dish, perfect for any meal. They pair well with meats like chicken or beef. A generous scoop makes your plate look inviting and tasty. If you want to go all out, try loaded mashed potatoes. Top them with bacon bits, cheese, and green onions. This fun style adds extra flavor and makes for a hearty dish that everyone will love. After cooking, let the mashed potatoes cool. Transfer them to an airtight container. This keeps moisture in and flavors fresh. Store them in the fridge for up to 3 days. If you wait longer, they may lose taste and texture. Always check for any off-smell before using leftovers. You can freeze mashed potatoes to enjoy later. First, let them cool completely. Then, scoop the potatoes into freezer-safe bags. Flatten the bags to save space. They will last for up to 2 months in the freezer. To reheat, thaw them overnight in the fridge. You can also use the microwave for quick thawing. When ready to eat, warm them on the stove or in the microwave. Add a splash of broth or cream for extra moisture. This helps keep them creamy and delicious. Yes, you can make these mashed potatoes ahead of time. Just prepare them as directed. Allow them to cool, then store in the fridge. They can last for three to four days. When you're ready to serve, reheat them gently. You can use milk or half-and-half as a substitute for heavy cream. You can also try coconut milk for a dairy-free option. Both will give a nice creamy texture to your mashed potatoes. To reheat mashed potatoes, add a splash of broth or milk. Warm them on low heat in a pot or microwave. Stir often to keep them creamy. Avoid high heat, which can dry them out. Yes, you can use Yukon Gold or red potatoes. Each type will give a different flavor and texture. Yukon Gold will be creamier, while red potatoes will be chunkier. Yes, you can make these potatoes dairy-free. Use olive oil instead of butter and coconut milk instead of cream. Nutritional yeast can add a cheesy flavor without dairy. In this blog post, we explored how to make Slow Cooker Garlic Butter Mashed Potatoes using simple ingredients like potatoes, garlic, and cream. I shared step-by-step instructions to make preparation easy, along with tips for enhancing flavor and achieving the right texture. Try variations for a twist, like cheesy or herb-infused options. No matter your style, these mashed potatoes are a tasty side dish. Enjoy creating a comforting meal that brings joy to your table.

Slow Cooker Garlic Butter Mashed Potatoes

Indulge in rich and creamy Slow Cooker Garlic Butter Mashed Potatoes that will elevate your dinner table! With just a few simple ingredients, you can create a delicious side dish that's perfect for any occasion. Just toss everything in your slow cooker and let it do the work for you. Ready to savor this comforting dish? Click through to discover the full recipe and impress your guests with this tasty delight!
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Ingredients
  

3 pounds russet potatoes, peeled and cubed

4 cloves garlic, minced

1/2 cup unsalted butter, cubed

1 cup chicken or vegetable broth

1/2 cup heavy cream

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Place the peeled and cubed potatoes in the slow cooker.

    Add the minced garlic and all the cubed butter on top of the potatoes.

      Pour in the chicken or vegetable broth, making sure the potatoes are mostly submerged.

        Season generously with salt and pepper.

          Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are tender and easily pierced with a fork.

            Once cooked, use a potato masher or hand mixer to mash the potatoes to your desired consistency.

              Stir in the heavy cream until smooth and creamy. Adjust seasoning if necessary.

                Serve warm, garnished with chopped chives or parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6-8