Easy Slow-Cooker Garlic Mashed Potatoes with Cream Cheese
- Prep
- 15 min
- Cook
- 4 hr
- Yield
- 14 servings
- Level
- medium
- Cuisine
- American
Creamy, fluffy mashed potatoes made effortlessly in your slow cooker with tender red potatoes, aromatic garlic, and rich chives-and-onion cream cheese. The long, gentle cooking process allows the garlic to mellow and infuse throughout while the potatoes become perfectly tender. This hands-off method frees up stovetop space and keeps the potatoes warm for serving, making it ideal for holiday meals, family gatherings, or any time you want restaurant-quality mashed potatoes without the fuss. The cream cheese adds extra richness and tangy flavor that sets these apart from ordinary mashed potatoes.
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Method
8 steps- 1
Halve or quarter potatoes as necessary to make similar-sized pieces
- 2
Place potatoes in slow cooker and add garlic, oil, salt and water
- 3
Mix well to coat all potato pieces
- 4
Cover and cook on High setting until potatoes are tender
- 5
Mash potatoes and garlic with fork or potato masher
- 6
Stir in cream cheese until well blended
- 7
Stir in enough milk for soft serving consistency
- 8
Serve immediately or cover and hold in slow cooker on Low setting
Tips
Cut potatoes into uniform pieces to ensure even cooking and consistent texture throughout.
Add milk gradually to achieve your preferred consistency - you can always add more but can't take it away.
Keep mashed potatoes warm in the slow cooker on Low for up to 2 hours without losing quality.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with added milk to restore creamy texture.
Can hold in slow cooker on Low up to 2 hours after cooking. Make up to 1 day ahead and reheat.
Serve hot as a side dish. Garnish with fresh chives or butter if desired.
Common Mistakes
Don't skip cutting potatoes uniformly to avoid uneven cooking
Don't add all the milk at once to avoid making potatoes too thin
Substitutions
FAQ
Can I use regular cream cheese instead of chives-and-onion?
Yes, regular cream cheese works well. Add fresh or dried chives and onion powder to taste for similar flavor.
What if my potatoes aren't tender after the cooking time?
Continue cooking on High in 30-minute intervals until fork-tender. Larger pieces may need extra time.
Can I freeze these mashed potatoes?
Yes, freeze up to 3 months. Thaw overnight and reheat gently, adding milk to restore creamy texture.