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.
Servings 10 servings
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.
Notes
Storage:
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.