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Easy Crockpot Mashed Potatoes with Roasted Garlic

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These easy crockpot mashed potatoes with roasted garlic are the ultimate hands-off side dish. Simply toss everything in the slow cooker and come back to the creamiest, most flavorful mashed potatoes that taste like you spent hours fussing over them.

Ingredients

Scale
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • Pinch of salt
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter, cut into small pieces
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup whole milk, warmed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons fresh chives or parsley, chopped (optional, for garnish)

Instructions

  1. Roast the garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the tops of the cloves. Drizzle with olive oil, sprinkle with a pinch of salt, and wrap tightly in foil. Roast for 35-40 minutes until cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins into a small bowl. Set aside.
  2. Prep the potatoes: Peel potatoes and cut into uniform 1-inch chunks. Rinse in cold water to remove excess starch, then drain well.
  3. Layer in the slow cooker: Place potato chunks in the slow cooker. Add roasted garlic, butter pieces, and cream cheese cubes. Sprinkle with 1 teaspoon salt and black pepper. Do not add milk yet.
  4. Cook on low for 4-5 hours or on high for 2-3 hours, until potatoes are fork-tender.
  5. Warm the milk: About 10 minutes before potatoes are done, warm the milk in a small saucepan or microwave.
  6. Mash and mix: Once potatoes are tender, turn off the slow cooker or switch to warm. Add warm milk. Using a hand mixer on low speed or a potato masher, mash until smooth and creamy (about 30 seconds with a hand mixer). Taste and adjust salt and pepper as needed.
  7. Garnish and serve: Transfer to a serving bowl, sprinkle with fresh chives or parsley if using, and serve immediately.

Notes

Roast garlic up to 3 days ahead and store in the fridge. For best texture, rinse chopped potatoes to remove excess starch. Add milk at the end to control consistency. Do not over-mash or use an immersion blender to avoid gluey potatoes. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot mashed potatoes, slow cooker mashed potatoes, roasted garlic mashed potatoes, easy mashed potatoes, creamy mashed potatoes, holiday side dish, weeknight dinner

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