It isn’t a holiday, specifically Thanksgiving, without mashed potatoes. These Slow Cooker Mashed Potatoes with Garlic Herb Infused Butter takes 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 special, and fresh.
I chop 7 russet potatoes (or about 5 lbs), add 1 cup of water, and cook in the slow cooker for 4 hours on HIGH. After getting the turkey in the oven, it’s the second dish I prepare.
And… if you’re using an Instant Pot, this recipe converts. 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 below.
- 7 russet potatoes (about 5 pounds)
- 1/2 cup butter + 2 tablespoons, divided
- 1 cup water
- 1 sprig fresh rosemary
- 3–4 sprigs fresh thyme
- 2 garlic cloves, smashed
- 1–1/2 – 2 cups milk
- 1/2 cup sour cream
- 2 tablespoons fresh chives, snipped
Cook the potatoes: Toss the chopped potatoes, 2 tablespoons of butter, cubed, 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.