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

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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.


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

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33 Responses to “Red Velvet Cheesecake Cake”

  1. #
    Lindsay @ Peace, Love and French Fries — December 15, 2010 at 3:02 pm

    that cake is so beautiful, and sounds delicious!

  2. #
    Kim — December 15, 2010 at 3:08 pm

    Wow! Your pictures are amazing! I would love to sink my teeth into that cake right now!

  3. #
    SimplySweeter — December 15, 2010 at 3:13 pm

    Well…. you’ve done it again! Now, I simply have to add this to my Christmas Eve repetoire. It is fabulous! So many recipes….not enough time!

  4. #
    Meesh — December 15, 2010 at 3:14 pm

    wow! this look unbelievable. I might have to conquer my fear of baking just for this.

  5. #
    Shannon — December 15, 2010 at 3:30 pm

    Wow, that is stunning! Nice job!

  6. #
    Boston Food Diary — December 15, 2010 at 3:36 pm

    Whoa..this looks beyond incredible…I dont think my sweet tooth will be satisfied ever without this!

  7. #
    Karin — December 15, 2010 at 3:43 pm

    I have to do this for Christmas dessert! Thanks for sharing!

  8. #
    ErinsFoodFiles — December 15, 2010 at 3:50 pm

    C’est magnifique! Great job!!

  9. #
    Krystal — December 15, 2010 at 3:58 pm

    Seriously, that looks downright sinful and gorgeous!!! Just amazing Jen!

  10. #
    Shannon — December 15, 2010 at 4:02 pm

    wow, this is over the top 🙂 but totally worth it!! looks awesome!

  11. #
    Cupcake Activist — December 15, 2010 at 5:03 pm

    What a great combination of flavors! I can almost smell the cake. Yum!!

  12. #
    Sinful Sundays — December 15, 2010 at 5:05 pm

    STUNNING! Good job on this, I want a piece!

  13. #
    EliFla — December 15, 2010 at 6:05 pm

    …great cake!!! and happy bday to Z!!! Hugs, ciao Flavia

  14. #
    Melissa @ Made in Melissa's Kitchen — December 15, 2010 at 7:23 pm

    What am amazing cake! I love the bright red and contrasting white, simmply beautiful!

  15. #
    Rhondi — December 15, 2010 at 7:55 pm

    What a beautiful cake! My family would love this. Cheesecake and red velvet are my hubby’s favorites. Maybe I will make it for his birthday!

  16. #
    Sherry G — December 15, 2010 at 10:19 pm

    Talk about impressive! You go!

  17. #
    The Small Boston Kitchen — December 15, 2010 at 11:33 pm

    And just when I think you can’t keep coming up with brilliant ideas and delicious photos…this looks/sounds utterly amazing!

  18. #
    Megan — December 16, 2010 at 12:43 am

    Cheesecake in between the cake layers… OMG. You so outdid yourself. That is amazing!

  19. #
    MaryMary — December 16, 2010 at 2:16 am

    Wow. I saw a similar cheesecake but couldn’t fint a recipe so resolved to just make “plain ole red velvet cupcakes.” This looks so much better!

  20. #
    Susan — December 16, 2010 at 3:02 am

    Oh My – this looks so amazing!

  21. #
    KV — December 16, 2010 at 4:15 am

    that looks awesome! I saw something similar in the Sam’s club add that I’ve been wanting to try but homemade would be even better

  22. #
    Vickii — December 16, 2010 at 11:25 am

    This cake looks so beautiful and I bet it tastes INCREDIBLE! I couldn’t print it out fast enough – I’m definitely trying it in the new year! Wow!

  23. #
    Caroline — December 16, 2010 at 3:23 pm

    this has been on my ‘want to try’ list for a while! Maybe this will be the push i need to give it a try!

  24. #
    Katrina — December 17, 2010 at 1:49 am

    That cake looks gorgeous and delicious!

  25. #
    Elizabeth — December 17, 2010 at 3:34 pm

    This is so cool! The only reason I like red velvet is the cream cheese frosting and this just takes it to a whole new level!

  26. #
    Pretty. Good. Food. — December 17, 2010 at 4:03 pm

    Wow, where to begin?! That bright red is gorgeous! The cheesecake hiding in the center sounds ridiculously delicious! Gorgeous photos too:)

  27. #
    Dina — December 17, 2010 at 10:16 pm

    this is a perfect holiday cake! great idea.

  28. #
    Cakebrain — December 18, 2010 at 8:53 pm

    What a great idea! I love how the cheesecake layer looks so impressive sandwiched between the shockingly red red velvet layers!

  29. #
    Nutmeg Nanny — December 20, 2010 at 2:26 am

    Ok this looks amazing!

  30. #
    Joanne — December 22, 2010 at 10:27 pm

    Hey girl, I am 100% sure I am going to make this for Christmas…it looks amazing! Just wondering…you used a 9″ springform pan for the cheesecake, right?

  31. #
    Jen — January 2, 2011 at 11:10 pm

    Joanne, Sorry for the delay, but yet, I used a springform pan for the cheesecake. I think that’s why it came out a tad bigger than the cake layers. Did you make it for Christmas? How did it turn out?

  32. #
    Anonymous — January 4, 2011 at 8:56 pm

    I made this for Christmas and it was absolutely AMAZING! My family really enjoyed it and I already have thoughts of the other cakes that would be incredible with a layer of cheesecake inbetween. What a great idea!

  33. #
    Sheka — September 24, 2014 at 9:13 pm

    This looks amazing! I am making 60 red velvet cupcakes for my cousin’s homecoming. I used the red velvet recipe without the cheesecake…AMAZING! The best recipe I have found yet. Thanks, keep it up!

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