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.
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.
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.
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!
One Year Ago: Honey Mustard Pretzels
Two Years Ago: Raspberry Cream Cheese Stuffed French Toast and Strawberry Soda
Three Years Ago: White Chocolate Cranberry Mousse and Boogity
Four Years Ago: Pumpkin Pecan Pie Candy and Pumpkin Pasta
Five Years Ago: Mini Pumpkin Whoopie Pies and Ginger Pumpkin Cupcakes
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.
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
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