Easy slow Cooker mashed potatoes with brown butter, roasted garlic, and cheese make the perfect side dish for any Holiday or Winter meal!
The snow blankets the ground and muffles the sounds outside, however inside the pots and pans are clicking, little hands pulling and tugging to be picked up again, and the thought of another pot boiling on the stove becomes unmeasurable. Thus, the perfect reason to bring out the slow cooker for these mashed potatoes with brown butter.
The work of boiling has been left to the slow cooker, all that you have to is add in a bit of broth, salt and spices. While mashed potatoes can be a bit bland, you can enhance the flavor with three simple additions. Brown butter, roasted garlic, and cheese! These ingredients make a creamy flavorful mashed potato with very little active time on your part.
Cozy Tips for Slow Cooker Mashed Potatoes
- Use gold potatoes, they have more depth of flavor and tend to make a creamier mashed potato.
- Fresh herbs are great to use, but dried herbs such as thyme and rosemary work just as well.
- Make sure the potatoes in the slow cooker are just mostly covered with the liquid.
- You can use water or broth to cook the potatoes. The broth adds an extra layer of flavor.
- When mashing the potatoes, you can mash them right in the slow cooker to save on time and extra dishes. However, if you seem to have too much liquid in the slow cooker with the potatoes, drain some out into a bowl and set aside if needed.
- The potatoes will last in an air tight container for about 2-3 days in the refrigerator.
- To mash the potatoes, an immersion blender works lovely!
- Serve these potatoes with a roast chicken and a side of veggies!
Ingredients for Mashed Potatoes
- 5 lbs of Gold Potatoes, Peeled and Chopped
- 1 Small Clove of Garlic
- Butter
- Heavy Cream
- Chicken Broth
- Cheddar Cheese
- Thyme
- Salt & Pepper
Kitchen Tools
Do I Need to Brown the Butter?
You definitely do not have to brown the butter. Does it take an extra 10? Yes. Is it really worth it? Yes. The browning of the butter adds a nutty and rich flavor that pairs great with the potatoes and cheese. You can not brown the butter and the potatoes will be delicious but this really takes a homemade basic and elevates it.
Do I Need To Roast The Garlic?
The garlic situation is similar to the brown butter question above, you don't need to roast the garlic. However, roasting the garlic allows the garlic to mellow out and become sweeter in taste.
How Much Garlic Should I Use?
The amount of roasted garlic is certainly to taste. I roast an entire small bulb of garlic most times and use about 3 cloves for my potatoes. This gives enough for flavor, but does not over power the potatoes. You can use the remaining roasted cloves of garlic in your other meat or veggie dishes.
What If My Mashed Potatoes Are Too Thin or Too Thick?
We have all had mashed potatoes that are too thin or too thick. Few things are more disappointing than too thick or too thin potatoes. Pre-draining an excess water from the slow cooker before mashing the potatoes will prevent them from becoming too watery. However if your potatoes are too thin, I have found add extra cheddar cheese that has been freshly created has helped. For too thick potatoes, a bit more milk or heavy cream can help.
The Details
Step 1: Gather all of your ingredients. Place the slow cooker on high for 4 hours.
Step 2: Toss the potatoes into the slow cooker and sprinkle on fresh or dried thyme, and a pinch of salt. Cover with the chicken broth.
Step 3 : Allow to cook until potatoes the are soft. Once there are soft. Drain an excess liquid into a bowl and set aside if needed.
Step 4: In a small sauce pan, place the butter over medium heat and allow to bubble and become a caramel color. Remove from the heat.
Step 5: Cut the top off a small bulb of garlic and place on a small square of foil. Drizzle with the olive oil and sprinkle with salt. Wrap the garlic in the foil and place on a sheet pan in the over at 400 degrees Fahrenheit for about 15-20 minutes. You will want the garlic to be soft.
Step 6: Meanwhile, mash the potatoes with a ¼ cup of broth until desired consistency.
Step 7: Add in the heavy cream and brown butter. Stir together.
Step 6: When the garlic is soft squeeze out a few cloves and add them to the potatoes. I tend to mash or roughly chop the garlic in to a few pieces.
Serve warm with a final sprinkle of thyme, salt and pepper!
This type of side dish goes well with a roast chicken! For more cozy meals check out here!
Slow Cooker Mashed Potatoes with Brown Butter
Ingredients
- 5 lbs of Gold Potatoes, Peeled & Chopped
- 1 Cup of Chicken Broth
- ½ Cup of Salted Butter
- ½ Cup of Heavy Cream
- 1 Cup Shredded Cheddar Cheese
- 1 teaspoon Thyme
- 1 Small Bulb of Garlic
- 1 tablespoon of Olive Oil
- Salt & Pepper
Instructions
- Gather all of your ingredients. Place the slow cooker on high for 4 hours.
- Toss the potatoes into the slow cooker and sprinkle on fresh or dried thyme, and a pinch of salt. Cover with the chicken broth.
- Allow to cook until potatoes the are soft. Once there are soft. Drain an excess liquid into a bowl and set aside if needed.
- In a small sauce pan, place the butter over medium heat and allow to bubble and become a caramel color. Remove from the heat.
- Cut the top off a small bulb of garlic and place on a small square of foil. Drizzle with the olive oil and sprinkle with salt. Wrap the garlic in the foil and place on a sheet pan in the over at 400 degrees Fahrenheit for about 15-20 minutes. You will want the garlic to be soft.
- Meanwhile, mash the potatoes with a ¼ cup of broth until desired consistency.
- Add in the heavy cream and brown butter. Stir together.
- When the garlic is soft squeeze out a few cloves and add them to the potatoes. I tend to mash or roughly chop the garlic in to a few pieces.
- Serve warm with a final sprinkle of thyme, salt and pepper!
