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
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

Print Save

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

    Pin It

21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

    I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

  2. #
    2
    Nutmeg Nanny — March 21, 2013 at 3:11 pm

    Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

  3. #
    3
    Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

    This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

    • beantownbaker — March 25th, 2013 @ 1:19 pm

      Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

  4. #
    4
    Megan — March 21, 2013 at 7:20 pm

    We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

  5. #
    5
    Ashley — March 21, 2013 at 8:50 pm

    Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      I agree. Layer cakes always look special 🙂

  6. #
    6
    Michelle — March 22, 2013 at 7:49 am

    Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

    • beantownbaker — March 25th, 2013 @ 1:21 pm

      I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

  7. #
    7
    Erica @ In and Around Town — March 22, 2013 at 9:04 am

    I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

    • beantownbaker — March 25th, 2013 @ 1:23 pm

      That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

  8. #
    8
    Shannon — March 22, 2013 at 3:12 pm

    i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

    • beantownbaker — March 25th, 2013 @ 1:24 pm

      I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

  9. #
    9
    Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

    Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

  10. #
    10
    Laura Dembowski — April 26, 2013 at 2:37 pm

    I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

    • beantownbaker — April 27th, 2013 @ 10:02 am

      Then you would definitely love this cake!

  11. #
    11
    Kristina Koranek — August 10, 2013 at 9:06 pm

    Could anyone post the blackberry lime curd recipe? The link is no longer working.

    Thanks!

Leave a Comment