Slow Cooker Mashed Potatoes with Garlic Herb Infused Butter
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This easy recipe for Slow Cooker Mashed Potatoes with Garlic Herb Infused Butter is the perfect make-ahead side dish for entertaining.

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What I Love About Slow Cooker Mashed Potatoes
It isn’t a holiday, specifically Thanksgiving, without mashed potatoes. These Slow Cooker Mashed Potatoes with Garlic Herb Infused Butter take my favorite side dish to another level.
I love, love, love these mashed potatoes.
And I love making them in the slow cooker.
Not only does it free up space on the stove, it’s easy to chop potatoes, add water, and forget about them until dinner time.
The herb-infused butter makes these mashed potatoes extra special and fresh.
How to Make Slow Cooker Mashed Potatoes
It’s as simple as 1… 2… 3…
Step 1: Cook the Potatoes
Toss the chopped potatoes, 2 tablespoons of cubed butter, 1 teaspoon salt and 1/2 teaspoon black pepper in a 5-6 quart slow cooker. Add 1 cup of water, cover, and cook on HIGH until the potatoes are tender, about 4 hours. (See Variations for cooking more quickly in the Instant Pot).
Step 2: Make the Herb Infused Butter
Melt 1/2 cup butter in a small saucepan over low heat. Add the smashed garlic cloves, and sprigs of rosemary and thyme. Let the herbs steep in the melted butter for a while. Remove garlic cloves and the herb sprigs. Set aside.
Step 3: Mash the Potatoes
Using a potato masher, smash the potatoes until they are mostly smooth. Add the milk and sour cream to the potatoes. Start with 1 cup of milk, adding more as necessary. Then mix in the herb-infused butter. Season to taste with additional salt and pepper. Garnish with chives.
Can You Make These Mashed Potatoes in the Instant Pot?
Absolutely! This recipe easily converts. Place the chopped potatoes in the Instant Pot (affiliate link), cover with water (about 4 cups), and cook on the steam setting for 12 minutes. Drain and continue with the recipe below.

More Potato Recipes to Try
- Easy Sweet Potatoes Anna
- 12 BEST Mashed Potatoes Recipes
- Maple Slow Cooker Mashed Sweet Potatoes
- Easy Instant Pot Potato Salad
- Scalloped Potatoes Recipe

Slow Cooker Mashed Potatoes with Herb Infused Butter
Equipment
Ingredients
- 7 russet potatoes about 5 pounds
- 1/2 cup butter plus 2 tablespoons, divided
- 1 cup water
- 1 sprig fresh rosemary
- 3-4 sprigs fresh thyme
- 2 garlic cloves smashed
- 1½ – 2 cups milk
- 1/2 cup sour cream
- 2 tablespoons fresh chives snipped
Instructions
Cook the Potatoes
- Toss the chopped potatoes, 2 tablespoons of cubed butter, 1 teaspoon salt and 1/2 teaspoon black pepper in a 5-6 quart slow cooker. Add 1 cup of water, cover, and cook on HIGH until the potatoes are tender, about 4 hours.
Herb Infused Butter
- Melt 1/2 cup butter in a small saucepan over low heat. Add the smashed garlic cloves, and sprigs of rosemary and thyme. Let the herbs steep in the melted butter for a while. Remove garlic cloves and the herb sprigs. Set aside.
Mash the Potatoes:
- Using a potato masher, smash the potatoes until they are mostly smooth. Add the milk and sour cream to the potatoes. Start with 1 cup of milk, adding more as necessary. Then mix in the herb infused butter. Season to taste with additional salt and pepper. Garnish with chives.
Notes
- Instant Pot: If you want to save yourself time and cook the potatoes in the Instant pot, simply place the chopped potatoes in the Instant Pot (affiliate link), cover with water (about 4 cups), and cook on the steam setting for 12 minutes. Drain and continue with the recipe.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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