Crockpot Garlic Mashed Potatoes

Creamy and garlicky, these Crockpot Garlic Mashed Potatoes have two heads of roasted garlic and four cloves of raw garlic. And since they’re cooked in a crockpot, they’re perfect for any holiday meal or party.

Crockpot Garlic Mashed Potatoes

Before getting to this post, I wanted to let you all know that my mother lives in Washington, IL where a tornado flattened her house yesterday. Hubby and I are there helping to sort through the rubble and I won’t be responsive to emails and comments this week. I have three posts scheduled to go up for you all in preparation for Thanksgiving. I’d love it if you guys could send good vibes to the people in the Midwest who have been impacted by these storms.

Planning a meal for 17 people can be a bit overwhelming. As I’m fine-tuning out menu, I’m starting to think more about which recipes will need to be doubled, which serving dishes each item will be served in, and the logistics of when things will come in/out of the oven or on/off the stove-top.

As Hubby put it, sh*t’s getting real around here.

Crockpot Garlic Mashed Potatoes

As of last week, I had a mashed potato recipe picked out. It was creamy and garlicky and just right. Then Rachel went and posted this recipe. Mashed potatoes in a crockpot is a great way to clear up space on the stove and time just before the meal when everything has to come together at once.

I have to admit, I was a bit apprehensive about potatoes in a crockpot. I was worried they’d be gummy. Soaking them in water prior to cooking them removes a lot of the starch that could cause the gumminess – whew. I decided to run with the concept of what Rachel had done, but add my own (garlicky) twist.

Crockpot Garlic Mashed Potatoes

These potatoes have 2 heads of roasted garlic along with 4 cloves of raw garlic in them. The roasted garlic gives the potatoes a smooth garlicky flavor while the raw garlic provides a tiny little punch of flavor that is not overpowering at all.

Hubby could not stop eating these potatoes. He could not stop commenting on how awesome they were. I like my potatoes nice and lumpy, so I just used a potato masher to mash my potatoes. If you’re interested in a smoother potato, by all means, bust out the immersion blender and/or potato ricer. But whatever you do, don’t skimp on the garlic!

Crockpot Garlic Mashed Potatoes

One Year Ago: Honey Mustard Pretzels
Two Years Ago: Raspberry Cream Cheese Stuffed French Toast and Strawberry Soda
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Crockpot Garlic Mashed Potatoes

Creamy and garlicky, these Crockpot Garlic Mashed Potatoes and two heads of roasted garlic and four cloves of raw garlic. And since they're cooked in a crockpot, they're perfect for any holiday meal or party.

Ingredients:

5 lb russet potatoes
2 heads garlic
1 1/2 cups vegetable or chicken broth
2 cups water
2.5 tsp kosher salt
2 tsp pepper
3/4 cup unsalted butter
3/4 cup milk, warm
1/4-1/2 cup sour cream
4 cloves garlic
Chives for topping, optional

Directions:

Preheat the oven to 400 degrees.

Peel and cube potatoes into 1 inch pieces. Place in a large stockpot and cover with water. Allow potatoes to sit for at least 30 minutes, and up to overnight.

While the potatoes are soaking, roast the garlic in the oven but cutting off the top of the garlic to expose a portion of each clove. Place the garlic in a piece of aluminium foil, drizzle with olive oil, and sprinkle with salt and pepper. Close the foil around the garlic. Place garlic in a baking dish and bake for 45 minutes.

Once the garlic is cool enough to handle, squeeze the cloves out in to the bottom of a 6-qt slow cooker. Add the broth and water.

Drain the potatoes and add to the slow cooker. Cook on high for 4 hours or until the potatoes are tender.

Drain the potatoes. Depending on the consistency desired, either mash with a potato masher or press through a potato ricer. I like mine a little chunky, so I used a potato masher.

Add the salt and pepper, butter, and milk. Stir until combined and the butter is melted. Add sour cream and taste for seasoning. Add more salt or pepper if needed.

Add the raw garlic and stir. Set crockpot to low and cook another 30-60 minutes.

Serve immediately or use the warm setting to keep warm until you are ready to serve.

Recipe adapted from Baked by Rachel

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55 Responses to “Crispy Baked French Fries”

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    1
    Rachel @ Baked by Rachel — June 10, 2013 at 8:01 am

    I really need to stop reading blogs in the morning. I’m craving fries at 9am!! They look perfect 🙂

    • beantownbaker — June 10th, 2013 @ 8:05 am

      I hear ya there. Sorry to put the idea in your head so early in the morning.

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    Chris at Hye Thyme Cafe — June 10, 2013 at 8:37 am

    OK, I have to ask … what is the point of the paper towels??? I could understand using foil to avoid the clean-up, but I don’t get what the paper towels are for? As for bacon, I’v never done it on racks, just drained it on paper towels, but now you’ve got me thinking about it and wondering if it would make any difference in the cooking. I’ll have to try a half and half tray next time to see… and that I definitely line the pan with foil for. 😉

    • beantownbaker — June 10th, 2013 @ 9:02 am

      The paper towels just soak up the grease as it drips down so it doesn’t smoke in the oven since it’s at such a high heat. With bacon, you have a lot more grease dripping down than with potatoes. I’m sure foil would work just as well for these french fries.

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    Chris at Hye Thyme Cafe — June 10, 2013 at 9:09 am

    Ahhhh, gotcha. My first thought was clean-up, but that didn’t make sense because the oil would go right thought the paper towels. Thanks.

    • beantownbaker — June 10th, 2013 @ 9:22 am

      Yep. I guess it would make a lot of sense to do foil then paper towels for ease of cleanup and keeping the oil from smoking.

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    Shannon — June 10, 2013 at 10:12 am

    oh my gosh- i’m totally trying that rack trick! (for fries as well as bacon!) these look amazing 🙂

    • beantownbaker — June 10th, 2013 @ 10:57 am

      Definitely try it – I started doing it when Alton Brown posted on Facebook about it for bacon.

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    Sarah C — June 10, 2013 at 10:07 pm

    I was really hoping for some sort of uncommon ingredient or complicated instruction so that I wouldn’t be tempted to make these, but I have all of those things on hand. Looks like I’ll be making french fries this weekend!

    • beantownbaker — June 11th, 2013 @ 7:20 am

      Ha – sorry I couldn’t have made it more complicated. Hope you enjoy them!

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    Wicked Goodies — June 11, 2013 at 8:51 am

    Hey this is great! Salty snacks are also a weakness for me 🙂 I also bake fries around here, especially out of sweet potatoes, but never thought to use a rack. Of course that will help! And I can’t wait to try your curry ketchup! Thank you.

    • beantownbaker — June 11th, 2013 @ 9:30 am

      I think sweet potato fries would be awesome with the curry ketchup!

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    Jason (Gluten Free / Dairy Free NJ) — June 11, 2013 at 11:45 am

    I just made tomato free ketchup last night (for acid reflux) and am now hunting for lower fat things to dip in it! I think these will do nicely!

    • beantownbaker — June 11th, 2013 @ 1:59 pm

      Oh – what is in tomato free ketchup? I’m intrigued…

  8. #
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    Jason (Gluten Free / Dairy Free NJ) — June 11, 2013 at 3:08 pm

    The recipe I tried last night was cranberry sauce, pears and carrots, plus vinegar, sugar and spices. It was a good first effort, but I still need to work on getting the proportions right.

    I already make a tomato free pasta sauce from sweet potatoes, carrots and beets (plus lots of basil, parsley and oregano) which I am also going to try to turn into ketchup.

    I’ve had to give up a lot of foods in my life , but giving up ketchup is just a bridge too far!

    • beantownbaker — June 11th, 2013 @ 3:14 pm

      Oh wow. That does sound like an interesting combination of flavors! We got a juicer earlier this year and have been making a bunch of vegetable juices. The sweet potato/carrot/beet combination sounds like one of my favorites. It also has red bell pepper in it.

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    Nutmeg nanny — June 16, 2013 at 12:12 pm

    Oh this is so wonderful! Homemade fries are the best 🙂 especially when they are perfectly crispy like these!

  10. #
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    Stephanie @ Macaroni and Cheesecake — June 19, 2013 at 3:59 pm

    I have got to try these!! They look amazing!

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    Perfect Fries — July 8, 2013 at 3:23 pm

    It seems like a good alternative to frying potatoes that would still result as crunchy. Good post.

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    Ruby — July 19, 2013 at 1:54 pm

    I followed the instructions and they burned. I have a convectional oven and I think that may be why, so I’m just goibg to stick to frying pans

    • beantownbaker — July 19th, 2013 @ 2:19 pm

      Bummer they burned for you! My oven has a convection button on it, but I’ve never used it before…

  13. #
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    Marie — August 2, 2013 at 6:55 pm

    Tried these tonight and they were a greasy, soggy mess. Way more greasy than my usual oven fries. Followed the directions to the T… confused and disappointed. Going back to my old recipe which is crunchy on three sides.

    • beantownbaker — August 4th, 2013 @ 6:45 pm

      Sorry to hear these didn’t work out for you…

  14. #
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    Nancy — August 11, 2013 at 3:19 pm

    I just made this recipe and all I can say is WOW!!!! So easy to make and the paper towel idea is great. I may never buy frozen french fries again. THANKS so much for this awesome recipe. My husband who is a great cook really liked them.

    • beantownbaker — August 12th, 2013 @ 7:41 pm

      So glad you enjoyed this recipe!

  15. #
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    Nathan — August 13, 2013 at 11:30 am

    Do you know the calorie count for these fries? just wondering

    • beantownbaker — August 13th, 2013 @ 5:50 pm

      Sorry, I don’t know the calorie count for this recipe.

  16. #
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    Sissy Willis — September 13, 2013 at 1:14 pm

    Watch your back, McDonalds! The noms 🙂

  17. #
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    Sissy Willis — September 13, 2013 at 1:18 pm

    Just twittered about it here: https://twitter.com/SissyWillis/statuses/378581929638895616

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    Cristina — September 20, 2013 at 5:29 pm

    I have cooling racks but they’re black and I’m worried they will melt or burn… They’re the basic ones from Walmart… Anyone else have these kind? Just wondering before I try this yummy recipe!

    • beantownbaker — September 25th, 2013 @ 4:14 pm

      Hm. I’d be worried about that too… If you have a broiler pan that came with your oven, you could use that instead. Just line the bottom with paper towels.

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    Melody Canterberry — October 7, 2013 at 10:52 pm

    I’m with you – if the fries are good, I can eat an embarrassing amount. I made these tonight – I soaked them for a few minutes to remove some of the starch, then dried them thoroughly and followed the rest of the directions. These were stupid-easy and completely delish. I have deleted all of my other fry recipes ’cause they can’t compare.

    • beantownbaker — October 8th, 2013 @ 9:49 am

      So glad you enjoyed these. And I’m glad to hear I’m not the only one who can house some fries! Soaking them to remove some of the starch is a good idea. I’ve also made these with garlic and parm – SO GOOD.

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    Claire — October 28, 2013 at 9:23 pm

    I just made these. They took WAY longer than I expected (but that’s probably because I don’t wait for my oven to preheat because I’m impatient), THEY WERE AMAZING. i feel like I’m eating carnival fries, they’re perfect. Hats off to you!

    • beantownbaker — October 28th, 2013 @ 9:32 pm

      So glad you enjoyed them. Preheating definitely helps, but cooking them longer works too 🙂

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    Barb — November 1, 2013 at 10:52 pm

    I am making these right now and just turned them after the firts 10 minutes..should of oiled the racks as some of them stuck..but so far they are awesome….yes tasted already..lol..my greatest weakness is french fries and these do rule..thank you so much

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed them! Oiling the racks is a good idea. I’ll update the recipe to mention that.

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    Linda — November 6, 2013 at 6:39 pm

    I made these tonight CAREFULLY following the directions ( And I have been cooking for 50 years) The only ones that were crisp were the ones too burned to eat — the others were a soggy, greasy mess and were much too salty.It will certainly discourage me from trying other recipes from this site. Oh, and no, the paper towel did not burn- just turned brown & the kitchen did smoke up — would probably set off the smoke alarm if I had not had the vent fan on.

    • beantownbaker — November 7th, 2013 @ 10:08 am

      Sorry to hear this recipe didn’t work out for you. It sounds like it might need a few tweaks to work with your oven…

  23. #
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    Tami — December 30, 2013 at 12:41 pm

    I am making these right now and so far, 30 minutes into baking them, they are greasy and soggy. Not sure what happened, but next time I’m going to try soaking them in water first to remove the starch.

    • beantownbaker — January 2nd, 2014 @ 1:34 pm

      Bummer they didn’t work out for you. Did they ever crisp up?

  24. #
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    Jenna — January 17, 2014 at 6:42 pm

    Just made these babies! They came out perfect! I noticed some of the fatter slices stayed a bit soggy. I know better for next time. Thanks for the recipe!

    • beantownbaker — January 18th, 2014 @ 9:05 am

      So glad this was a hit for you! It is really tough to cut a potato into evenly sized slices, so yes, sometimes the fatter ones are a bit soggy. I usually remove the ones that are done and throw the rest back in the oven for a few more minutes.

  25. #
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    Bren — January 20, 2014 at 4:41 pm

    Came out very soggy, cooked them longer too. Kids were real upset, came out nothing like the picture.

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    Cheryl — February 3, 2014 at 3:07 pm

    FYI..you can use stale or reg slice bread under the rack to catch the oil…works great for bacon so am guessing will work for this too….will be trying these fries tonight : )

    • beantownbaker — February 3rd, 2014 @ 5:01 pm

      Great tip about the bread. I’ve never heard of that. Let me know how they come out. I know some people needed to bake them longer to get them nice and crispy.

  27. #
    27
    liz salvato — February 20, 2014 at 1:50 am

    Get yourself a gadget that slices potatoes into french fries. Size will be consistent. Make sure you dry the potatoes really well before cooking. Try less oil. I use olive oil..

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    cassy m — March 11, 2014 at 5:56 pm

    I’m making these right now. I haven’t tried them yet, but my smoke detectors keep going off from the paper towels burning, so i had to take them off 🙁 i hope the turn out alright!

  29. #
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    samantha — March 15, 2014 at 7:10 pm

    Tried this method and also the method without the cooling rack and there is a noticeable difference. The batch using the cooling rack really makes the fries more crispy. I dunked the fries in cold water for both batches to get some starch out and dried them before putting them into the oven. Although not terribly soggy, the ones without the cooling rack never really crisped up. True about seasoning… I thought I seasoned mine too much, but the end result was still too bland. Thanks for this recipe!

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    Candyce — July 26, 2014 at 9:02 pm

    Just made these tonight and paired them with Horseradish Fry Sauce…. umm we didn’t even get them to the plate they were so delish! Let’s not ever speak of my fry obsession again.

    • beantownbaker — September 2nd, 2014 @ 7:23 pm

      So glad you enjoyed this recipe!

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    Kevin — October 22, 2014 at 3:23 am

    Best French fries (can you still call them that if you bake them?) ever. I took steps to avoid them becoming crispy, and they were nice and soft. I know I’m in the minority here, but that’s how I prefer them. I had to substitute a few things. Chili powder in place of paprika, garlic powder in place of garlic salt. They were the best fries I’ve ever had (I’m including deep fried fries in that). They tasted like what you would get at Ruby Tuesdays but better.

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    Sandra Plourde — October 15, 2016 at 1:59 pm

    I am making them tonight, I used an apple corer to cut the potatoes, cut a little in the bottom, so potatoes stand up, the middle part I just slice in half, I always soak them in water after there slice, it does cut the starch. Make sure to dry them good, before using the seasoning.

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