Cheesy Garlic Mashed Potatoes (Slow Cooker)
The most perfect mashed potatoes you can make ahead of time, these Cheesy Garlic Mashed Potatoes are made in the slow cooker and truly foolproof. Full of rich flavors, melty cheese and a silky smooth texture, they’re restaurant-quality right at home.
Mashed potatoes are a must on any holiday table, and these garlic and cheese mashed potatoes are always on our family’s menu. Not only are they super delicious and worth a second serving, but the slow cooker does the work for you, so you can spend more time making memories, and less time in the kitchen.
These Cheesy Garlic Mashed Potatoes are made gourmet using fresh herbs, lots of garlic (of course), melty Gruyere, and salty parmesan cheese. They pair perfectly with almost any holiday main, I have to stop my husband from eating them constantly by the spoonful before dinner.
Try some of these other standout side dishes, too. This Cheesy Garlic Bread is a crowdpleaser every time, and this Loaded Baked Potato Dip is perfect for entertaining year round.
Why You’ll Love This Recipe
- One Pot Wonder: Assembled and cooked in the slow cooker, this recipe is convenient and makes clean up quick and minimal. Plus, you won’t take up any precious oven space with these potatoes either.
- Make-Ahead For Easy Entertaining: With the slow-cooker method, make these ahead of time so they’re ready to serve whenever you are. Bonus: you can keep them warm for hours in the slow cooker, too.
- Holiday Staple with a Twist: The classic mashed potato side dish gets a flavorful garlicky, cheesy upgrade.
Leanna’s Tip: Add more hot chicken broth or warm milk at the end for creaminess. If you want your potatoes looser in texture, then stir in more hot stock or milk and stir until desired consistency. Be careful not to over-stir or your potatoes will be gummy!
Ingredients
- Potatoes: Russets are best for their high starch and low moisture content. They’re light and fluffy, and easy to mash.
- Chicken Broth: An extra layer of flavor for the potatoes to cook in.
- Butter: Use salted, and don’t skimp – mashed potatoes are better with all the butter.
- Milk: For a creamy, rich texture.
- Gruyere Cheese: Nutty and melty, this cheese makes these potatoes a showstopper.
- Parmesan or White Cheddar Cheese: Salty and savory, either pair well with Gruyere for perfectly cheesy potatoes.
- Thyme and Sage: Use fresh herbs, and save leftovers for other holiday dishes.
- Garlic: A few fresh cloves give big flavor.
- Salt and Pepper: Season generously, potatoes can handle it.
How To Make Cheesy Garlic Mashed Potatoes
1. Add the potatoes, chicken broth, garlic, thyme, sage, and half of the butter (½ cup) to your slow cooker. The herbs and garlic will infuse into the potatoes as they cook for deep, cozy flavor.
2. Cover and cook on high for 4–5 hours or low for 6–8 hours, until the potatoes are fork-tender.
3. Carefully drain most of the broth, reserving about ½ cup. Mash the potatoes right in the slow cooker or transfer to a large bowl for smoother texture.
4. Stir in the remaining ½ cup butter, cream cheese, and milk until melted and smooth, adding a bit of the reserved broth as needed to reach your perfect creamy consistency.
5. Stir in the shredded Gruyère and Parmesan until it melts into the potatoes and becomes silky. Season generously with salt and black pepper to taste.
6. Cover and keep the slow cooker on warm until ready to serve — up to 4 hours. Before serving, top with extra butter, a sprinkle of herbs, and a touch of flaky salt.
Expert Tips
- Cut Potatoes Evenly. Be sure to cut your potatoes into uniform cubes. This will ensure they all cook evenly.
- Drain Potatoes Well. Once the potatoes are cooked, drain them to remove as much excess liquid as possible. You can even let them sit in the warm pot (or slow cooker base) they cooked in for a moment, to continue to dry out before mashing.
- Cook the potatoes in chicken broth for extra flavor. Oftentimes you do this with water, but we are doing it with chicken broth for extra rich taste.
- Use a Ricer. A standard masher works great, but if you want an ultra smooth and silky texture, try passing your potatoes through a ricer. It’s worth the effort!
- Stovetop Method. The slow-cooker is a one stop shop, but you can also make these just as easily on the stovetop. Follow these same instructions, just be sure to modify your potato cook time – simmer them over medium heat, and you’ll know they’re ready when they’re fork tender.
What To Serve With Garlic and Cheese Mashed Potatoes
There are so many options when it comes to other recipes to serve alongside! Here are some favorites:
Storage and Make Ahead Instructions
Make these mashed potatoes ahead of time. You can keep them in your slow cooker on warm, stirring occasionally, until you’re ready to serve.
Store leftover potatoes in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop with a splash of milk, cream or broth to loosen. Cook over medium heat, stirring occasionally, until warmed through.
FAQs
You can make these mashed potatoes in a slow cooker or instant pot for ease and minimal clean up, but you can certainly make these cheesy garlic mashed potatoes on the stovetop, too. Just simmer the potatoes over medium heat until fork tender, and then add in the rest of your ingredients per the same instructions here.
Cheddar, gruyere and parmesan are all excellent in mashed potatoes. They add nice flavor and melt really well, too. You could certainly use gouda or fontina for a different flavor profile, or even add cream cheese or mascarpone for an extra creamy element, as well.
There are a few common cooking mistakes with mashed potatoes. First, overworking the potatoes creates a gummy, paste-like texture, so avoid over-mixing or using an electric mixer for mashing. Second, not removing enough excess moisture creates watery mashed potatoes, so be sure to let your potatoes steam dry after draining, before mashing and adding additional ingredients. And finally, using the incorrect type of potato is often a misstep. Russets are great with high a starch content and a light, fluffy texture. Whereas using a waxy potato can result in a dense, gummy texture.
More Easy Side Dish Recipes
Cheesy Garlic Mashed Potatoes (Slow Cooker)
Ingredients
Ingredients
- 5 pounds russet potatoes peeled and cut into chunks
- 32 ounces chicken broth enough to just cover the potatoes
- 1 cup 2 sticks salted butter, cubed
- 4 ounces cream cheese softened and cubed
- ¼ cup milk add more for desired creaminess
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded parmesan or white cheddar cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 2 cloves garlic smashed
- Kosher salt and black pepper to taste
Optional garnish: fresh herbs, extra butter, and flaky sea salt
Instructions
Add to the slow cooker:
- Add the potatoes, chicken broth, garlic, thyme, sage, and half of the butter (½ cup) to your slow cooker. The herbs and garlic will infuse into the potatoes as they cook for deep, cozy flavor.
Cook:
- Cover and cook on high for 4–5 hours or low for 6–8 hours, until the potatoes are fork-tender.
Drain and mash:
- Carefully drain most of the broth, reserving about ½ cup. Mash the potatoes right in the slow cooker or transfer to a large bowl for smoother texture.
Add the creamy ingredients:
- Stir in the remaining ½ cup butter, cream cheese, and milk until melted and smooth, adding a bit of the reserved broth as needed to reach your perfect creamy consistency.
Fold in the cheese:
- Stir in the shredded Gruyère and Parmesan until it melts into the potatoes and becomes silky. Season generously with salt and black pepper to taste.
Keep warm and serve:
- Cover and keep the slow cooker on warm until ready to serve — up to 4 hours. Before serving, top with extra butter, a sprinkle of herbs, and a touch of flaky salt.
