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Slow Cooker Creamy Garlic Mashed Potatoes

Your quest to find the creamiest mashed potato ends here. Once you try the most delicious Slow Cooker Creamy Garlic Mashed Potatoes Recipe, you’ll be tempted to make this dish on repeat to pair with any main meal. 

creamy garlic mashed potatoes in a blue bowl next to an orange cloth and brown wooden spoon on a blue and pink surface

Don’t save your mashed potatoes for Thanksgiving any longer! These deserve a spot at the table in any season. With the most decadent ingredients, they look and taste gourmet, but are easy enough to plan for any night of the week.

We have had these for dinner multiple nights in a week before – they are just that good! The first time, I made 2 1/2 pounds of potatoes for 4 people and they were completely gone. Plan to make plenty for extra servings!

Ingredients Needed For Garlic Mashed Potatoes

The potatoes involve the only element of prep work here – throw the rest together in the slow cooker and let the creamy mashed potato magic begin!

Here’s what you need:

  • Potatoes – To get the signature flavor and texture here, use a gold potato variety. These can also come in a yellow or white variation meaning they have a lighter texture and buttery flavor. Just leave out the russet potatoes this time as they will be too dry.
  • Garlic – Fresh garlic cloves are a must here to get the signature flavor released by the slow cooking.
  • Heavy whipping cream – The real deal is what makes this recipe – thank me later! If you need a dietary adjustment, you can also look for a dairy-free heavy whipping cream.
  • Butter – Of course! Grass-fed butter is not required but it also adds some amazing additional flavor.
  • Salt – The right amount of salt is key to preventing bland mashed potatoes.
  • Optional – Add pepper to taste at the end of cooking.

How To Make Garlic Mashed Potatoes

Start by washing the potatoes, then peel and cut into large chunks. (My potatoes were medium- sized so I just quartered them into roughly the same sizes.) Place the potatoes in the slow cooker.

Note: I prefer to peel mine for the smoothest texture possible, but it’s optional! A potato peeler is an essential kitchen tool when making a big batch of potatoes.

Peel the garlic cloves and place them in the slow cooker with the potatoes. For easy peeling, you can either smash the cloves with the side of a knife and then peel, or you can place the cloves into a sealed container and shake roughly for about 20 seconds. The peel from the bulb will fall right off!

chopped potatoes and sliced garlic inside of slow cooker

Next, cover the potatoes and garlic completely with water and turn the slow cooker on low for 6-8 hours or high for 3-4 hours until potatoes are fork-tender. Be sure to not overcook (where they become crumbly or start to fall apart) as this actually means they have absorbed too much water.

chopped potatoes and sliced garlic and broth inside of slow cooker

Carefully drain potatoes and garlic into a colander and return them to the slow cooker crock or a large mixing bowl. Finally, add heavy whipping cream, butter, and salt and whip with a hand held mixer until creamy and smooth.

Get ready to savor this mouthwatering side and come back for seconds!

mashed potatoes with butter melting on top inside of slow cooker

What To Serve With Garlic Mashed Potatoes 

Technically, garlic mashed potatoes are intended to be served as a side dish, but there’s nothing stopping you from eating these as your main meal – I won’t tell! 

creamy garlic mashed potatoes in a blue bowl next to an orange cloth and brown wooden spoon on a blue and pink surface

However, if you prefer to serve alongside a delicious entrée, try an option like Slow Cooker Pork Loin or Slow Cooker Herb Crusted Pork Roast as well as an herbed rotisserie chicken. Slow Cooker Turkey Meatloaf is a classic pairing with any mashed potato. For even more amazing vegetable sides, serve alongside roasted broccoli or corn on the cob, or with savory Slow Cooker Green Beans.

I have also used this garlic mashed potato recipe to top off the most fabulous Slow Cooker Shepherd’s Pie! This is an amazing addition to an already favorite family meal –  one of those simple foods that impresses with very little effort!

Alternative Ways To Make This Recipe

One of the best things about this creamy garlic mashed potatoes recipe is that the quality and taste won’t change no matter what method you make it.

For a quicker cooking timeline, try the Instant Pot. 

  • Just wash, peel, and cut up the potatoes in halves or quarters and place in the pot.
  • Peel and add the garlic to the potatoes, cover them with water, and set to high pressure for 5 minutes. 
  • Next, drain the water and continue the original recipe steps.

If you need your slow cooker for another main dish, you can also make these on the stove top. 

  • Wash, peel, and cut the potatoes into halves or quarters. 
  • Add the peeled garlic and potatoes to the pot and cover with water. 
  • Boil until fork-tender or between 10-15 minutes. 
  • Drain the water and continue the original recipe steps.

Garlic Mashed Potatoes Tips

Even though mashed potatoes are a simple recipe, sometimes a step or two can cause them to change consistency or texture that wasn’t quite the intended outcome. Here are some tips to help you make the best Slow Cooker Creamy Garlic Mashed Potatoes Recipe ever!

  • A good serving estimation is 1 cup of mashed potatoes per person, which will roughly equate to 2 medium sized potatoes or ½ pound of potatoes. However, we all know you can’t just stop with one serving – especially with THIS recipe! Plan for lots of yummy extras.
  • In this recipe, I like to use gold potatoes. Russets are typical for mashed potatoes, but I like the creamier texture that comes from these. 
  • I prefer to peel the potatoes first, but it’s not required. As long as you make sure to scrub beforehand, potato peel is perfectly acceptable for most recipes.
  • Gently scrubbing the potatoes before cooking is an important step if you plan to leave the peel on the potatoes! This helps prevent the cooking water from taking on a “dirt” taste which can infuse the potatoes.
  • When I want chunkier mashed potatoes, I will hand mash with a fork or potato masher. For this recipe, I used an electric hand mixer (with a paddle or beater attachment) to make sure they were extra smooth and creamy.
  • I find that fresh cloves of garlic cooked and mashed right into the potatoes give the best flavor. Slow cooking for a few hours makes them soft and easy to mash while releasing the garlicky taste!
  • You can substitute milk or half and half for the heavy cream, but the decadence-level won’t be quite the same. I think it’s worth the extra splurge on heavy whipping cream – whether a regular or dairy-free variety!

Leftover Mashed Potatoes 

If your family doesn’t actually lick the bowl clean, you may have some leftover garlic mashed potatoes! With such a great flavor already, you could make some quick and easy leftover concoctions. Try a simple potato pancake with some chopped green onion, or a fritter with corn and shredded cheddar cheese. 

creamy garlic mashed potatoes in a blue bowl next to an orange cloth and brown wooden spoon on a blue and pink surface

Slow Cooker Creamy Garlic Mashed Potatoes Recipe

Jennifer Draper
Your quest to find the creamiest mashed potato ends here. Once you try the most delicious Slow Cooker Creamy Garlic Mashed Potatoes Recipe, you’ll be tempted to make this dish on repeat to pair with any main meal. 
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish
Cuisine American
Servings 5 people
Calories 421 kcal


  • Slow Cooker
  • electric hand mixer
  • potato peeler


  • 2 1/2 pounds gold potatoes yellow or white (not russet potatoes)
  • 5-6 cloves garlic
  • 3/4 cup heavy whipping cream
  • 6 tablespoons butter
  • 1 teaspoon salt
  • pepper to taste optional


  • Wash, peel, and cut potatoes into large chunks and place in slow cooker
  • Peel garlic cloves and place in slow cooker with potatoes
  • Cover potatoes and garlic completely with water and turn on low for 6-8 hours or high for 3-4 until potatoes are fork tender
  • Drain potatoes and garlic into colander and return to slow cooker or a large mixing bowl
  • Add cream, butter, and salt, and whip with hand held mixer until creamy and smooth


  • Storage – Store in the fridge for up to 3 days in an airtight container. I do not recommend freezing these potatoes due to the texture changes that occur along with the added dairy ingredients.
  • To reheat – To reheat, microwave single portions in small increments of time or on the stove in a skillet until warmed through.
  • Mixing – Take care to not over-beat the potatoes while utilizing an electric mixer to prevent them from acquiring a “gummy” texture. It is best to mix a few strokes at a time until you reach the desired consistency.


Calories: 421kcalCarbohydrates: 42gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 597mgPotassium: 1005mgFiber: 5gSugar: 3gVitamin A: 949IUVitamin C: 46mgCalcium: 61mgIron: 2mg
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Important nutritional disclaimer

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  1. 4 stars
    Your mashed potatoes sound DeLish. The one ingredient I don’t use is heavy cream. I don’t use milk products, only lactaid products.
    Is there something else that can be use?

  2. Yum! I’ve never thought of making mashed potatoes in the crockpot. Aren’t mashed potatoes just the best though? So comfy. 🙂 Also, your pictures are lovely!

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