Can a good bowl of mashed potatoes change the world? Maybe not, but they can change your day! Or maybe even your week! I’m still thinking about how rich and creamy these were several days later. I made 2 1/2 pounds of potatoes for 4 people and they were gone. Like crock scraped clean, it’s possible somebody licked it out clean 🙂 Not kidding. You should make these potatoes too! They are way to easy to be this delicious…but somehow it works!
We used these to top off the most fabulous Slow Cooker Shepherd’s Pie! Try them both!! Totally worth it! Together these make a rich, delicious hearty meal that should make everyone in the family happy. Because really? Who doesn’t like Shepherd’s Pie?!? Or you can use these as a side for any of your other favorite main dishes. Or as your main dish. Go ahead, I won’t tell 🙂
In the past I’ve rarely made mashed potatoes outside of Thanksgiving dinner and possibly one other time during the year when I was feeling especially ambitious. We had these for dinner three nights ago and I’m already planning on making them again this weekend. I’m wondering if I should make 5 pounds this time…..
I used red skinned potatoes but you could use white or gold potatoes too. I don’t recommend using russet potatoes as they have a drier, lighter texture and these potatoes are intended to be creamy. Very creamy. Excuse me while I wipe the drool from my keyboard as I think about these potatoes again.
So easy you can make these delicious Slow Cooker Creamy Garlic Mashed Potatoes any night of the week!
- 2½ pounds gold, yellow or white potatoes (not russet potatoes)
- 5-6 cloves garlic
- ¾ cup heavy whipping cream
- 6 tablespoons butter
- 1 teaspoon salt
- pepper to taste (optional)
- Wash, peel, and cut potatoes into large chunks - my potatoes were medium sized and I just quartered them to make it fast and easy
- Peel garlic cloves and place in crock with potatoes (smash with side of knife to make for easier peeling if you like)
- Cover potatoes and garlic completely with water and turn crock on low for 6-8 hours or high for 3-4 until potatoes are fork tender
- Carefully drain potatoes and garlic into colander and return to crock or a large mixing bowl
- Add cream, butter and salt and whip with hand held mixture until creamy and smooth