Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold or Russet potatoes, peeled and quartered
  • 1 head of garlic, cloves separated and peeled
  • 1 cup (2 sticks or 226g) unsalted butter, cut into chunks
  • 1 cup (240ml) heavy cream or half-and-half
  • 1/2 cup (120ml) chicken or vegetable broth (optional, for extra moisture)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Instructions:

  1. Place the potatoes, garlic cloves, butter chunks, broth (if using), salt, and pepper into the slow cooker.
  2. Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until the potatoes are fork-tender.
  3. Carefully drain any excess liquid from the slow cooker.
  4. Add the heavy cream (or half-and-half) to the potatoes. Mash with a potato masher until smooth, or use an electric mixer for extra creamy potatoes. Taste and adjust seasonings as needed.
  5. Garnish with fresh chives or parsley before serving. This is Crockpot mashed potatoes Slow cooker recipe