Slow Cooker Cheesy Garlic Herb Mashed Potatoes (Print version)
Creamy slow cooker mashed potatoes cooked with garlic, herbs, cream, butter, and Gruyere for an easy make-ahead side.
# Ingredients:
For the potatoes
01 -
4 lb (1.8 kg) Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
02 -
3 cups (720 ml) heavy cream
03 -
1 cup (240 ml) whole milk
04 -
4 large garlic cloves, smashed
05 -
8 fresh sage leaves, plus more for serving
06 -
3 fresh thyme sprigs, plus more for serving
07 -
1 Parmesan rind, optional
08 -
1 1/2 teaspoons kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper, plus more to taste
To finish
10 -
6 tablespoons (85 g) salted butter, softened, plus more for serving
11 -
1 cup (115 g) freshly shredded Gruyere cheese
12 -
Warm milk or cream, as needed for reheating
# Instructions:
01 -
Add the potatoes, heavy cream, milk, garlic, sage, thyme, Parmesan rind if using, salt, and pepper to a 6-quart slow cooker. Stir to coat the potatoes.
02 -
Cover and cook on high for 4-5 hours or on low for 6-7 hours, until the potatoes are very tender when pierced with a fork.
03 -
Remove and discard the herb stems and Parmesan rind. Drain the potatoes over a bowl, saving all of the warm cream mixture.
04 -
Return the potatoes to the slow cooker. Mash gently with a potato masher, or press through a potato ricer back into the slow cooker for a smoother texture.
05 -
Stir in the butter, Gruyere, and 1 1/2 cups of the reserved cream. Add more reserved cream a little at a time until the potatoes are creamy and soft. Taste and adjust salt and pepper.
06 -
Cover and cook on warm for 10-15 minutes, until the cheese is fully melted. Keep on warm for up to 3-4 hours, stirring occasionally. Serve with extra butter, herbs, and black pepper.
# Good to know:
01 -
Best made in a 6-quart slow cooker.
02 -
Keep warm up to 3-4 hours after mashing.
03 -
Nutrition is an estimate per serving.