Crockpot Garlic Mashed Potatoes 
Who doesn’t LOVE potatoes?!!!
Whether it’s a simple weeknight dinner or a big holiday meal, these crockpot mashed potatoes will be much appreciated by all!
I use my slow cooker more than any other appliance in my kitchen. It’s almost always sitting on my countertop, filled with delicious ingredients and ensuring we have something wonderful to eat, later on in the day…no matter what the day throws at us!
I REALLY like this crockpot mashed potato recipe throughout the colder months because #1 it’s SUPER easy, and #2 I switch the crockpot to “warm” once they’re done, so they are ready whenever everyone is finally home from work and practice. Oh #3 they are very economical to feed a big family.
I use unsweetened organic coconut milk, but any milk of your choice will work great!
I love the flavor that bone broth lends to these mashed potatoes, and the added protein is great too!
Here are our Homemade Ghee and Homemade Bone Broth recipes you can use.
makes 8 servings
Ingredients:
- 2 lbs Russet potatoes
- 2 lbs Yukon gold
- 4 cloves fresh garlic, smashed
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground white pepper, plus more to taste
- 1 1/4 cups bone broth or vegetable broth
- 1 cup milk of choice, plus more to reach the desired consistency
- 1/4 cup clarified butter or ghee
- a small handful of curly parsley, to garnish
Instructions:
Peel your potatoes, chop them into 1-inch cubes and place into a 3.5-4QT slow cooker.
Add in the smashed garlic cloves, salt, pepper, and broth.
Stir to combine, then place the lid on.
Cook on HIGH for 4-5 hours, or until potatoes are very tender.
Once your potatoes are done, take the lid off and add in the ghee and milk. Depending on how much you enjoy the garlic flavor you can leave the smashed cloves in your potatoes (recommend) or remove.
Place the lid on again, and cook for 30 minutes more, or until everything is hot.
Use a potato masher and mash the potatoes right in the pot.
Season with sea salt and pepper to your taste.
You may keep them warm in the crockpot by setting on the WARM function, or transfer to a serving bowl and serve.
Garnish with parsley and enjoy!
Rachel
Ingredients
- 2 lbs Russet potatoes
- 2 lbs Yukon gold
- 4 cloves fresh garlic, smashed
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground white pepper, plus more to taste
- 1 1/4 cups bone broth or vegetable broth
- 1 cup milk of choice, plus more to reach desired consistency
- 1/4 cup clarified butter or ghee
- a small handful of curly parsley, to garnish
Instructions
- Peel your potatoes, chop them into 1 inch cubes and place into a 3.5-4QT slow cooker.
- Add in the smashed garlic cloves, salt, pepper and broth.
- Stir to combine, then place the lid on.
- Cook on HIGH for 4-5 hours, or until potatoes are very tender.
- Once your potatoes are done, take the lid off and add in the ghee and milk. Depending on how much you enjoy the garlic flavor you can leave the smashed cloves in your potatoes (recommend) or remove.
- Place the lid on again, and cook for 30 minutes more, or until everything is hot.
- Use a potato masher and mash the potatoes right in the pot.
- Season with sea salt and pepper to your taste.
- You may keep them warm in the crockpot by setting on the WARM function, or transfer to a serving bow and serve.
- Garnish with parsley and enjoy!
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