Roasted Garlic Mashed Potatoes (Slow Cooker)

2 lbs. Red potatoes, cut into 1 ½ inch pieces
1 teaspoon fresh thyme
1 head roasted garlic (12-15 cloves) (see notes)
¼ cup (4 tablespoons) salted butter
1 ½ teaspoon salt
1 teaspoon black pepper
½ cup vegetable or chicken broth
⅓-½ cup heavy cream (to preference)
1 tablespoon chopped parsley

  1. Spray the inside of a three quart slow cooker with cooking spray. Add the potatoes, thyme, roasted garlic cloves, butter, salt, pepper, and chicken broth. Cover and allow the slow cooker to cook for 4-5 hours on high or 7-8 hours on the low setting.
  2. Add the heavy cream to preference. Start with ⅓ cup and if you want the potatoes to be more creamy, add the full ½ cup. [b]Keep in mind, the heavy cream can be replaced with regular milk but it won’t make the mashed potatoes creamy and rich.[/b] Use a hand mixer to blend the potatoes or a potato masher can be used for a more rustic mashed potato. Careful when blending, mix on the slow speed and don’t let the blades get too close to the base of the crockpot. Season with additional salt and pepper to taste. Sprinkle the parsley and fold before serving.

HOW TO ROAST GARLIC:Preheat an oven (or countertop oven) to 375ºF. Chop off the tip of the garlic and peel off as much paper as possible without breaking the garlic head. You want the garlic cloves to be exposed when you chop off the top. Drizzle with ½ tablespoon olive oil and sprinkle with salt and pepper. Wrap the garlic head in foil and roast in the oven for 1 hour. Additional garlic heads can be roasted together in the same piece of foil. Please keep in mind that each slow cooker is different. If you know yours runs a little hot/cold, adjust the cooking time for the mashed potatoes accordingly.

Original Recipes visit: Roasted Garlic Mashed Potatoes (Slow Cooker) @

0 Response to "Roasted Garlic Mashed Potatoes (Slow Cooker)"

Post a Comment

Popular Posts