The most perfect, make-ahead Slow Cooker Cheesy Garlic Herb Mashed Potatoes. Made simply and easily in the slow cooker with cream, fresh herbs, a little garlic, salted butter, and melty Gruyere cheese. Each bite is perfectly smooth, creamy, and so delicious. The secret? Cooking the potatoes together with the cream. This method makes for the creamiest and most flavorful mashed potatoes. You can make these in the slow cooker, instant pot, or on the stove. They’re perfect for making ahead of time for easy entertaining!

overhead photo of Slow Cooker Cheesy Garlic Herb Mashed Potatoes in serving bowl

It just wouldn’t be Thanksgiving without a double serving of mashed potatoes. For my family, the mashers are just as important, if not more important, than the turkey. But really it’s the meal altogether. You can’t do a turkey without a side of gravy and really good mashed potatoes, you know? It’s classic, and it’s what we all want the most on Thanksgiving Day.

Speaking of Thanksgiving, we’re exactly two weeks out and planning is very much underway! I didn’t intend to share so many Thanksgiving focused recipes this week, but somehow it ended up that way. And you know, I think that’s OK! From what I’ve gathered from you guys, you’re really trying to hammer out your Thanksgiving Day to a T. And I’m happy to be providing some new recipes to do that!

And guys? These mashed potatoes, I think they’re debatably my favorite Thanksgiving focused recipe I’ll be sharing this month. It’s not that they’re some crazy new out-of-the-box flavor, but more the ease of cooking these, and their DELICIOUS outcome. These are hands down, the BEST mashed potatoes I’ve ever shared with you guys.

I know, everyone says everything is the “the best”, but these really are. Let me explain.

prep photo of potatoes cooking in Slow Cooker

The secret to these potatoes?

The secret is to cook the potatoes together with the cream, the garlic, and the herbs. This means no boiling the potatoes, no extra steps, and nothing fancy. It turns out that creating almost perfect mashed potatoes is actually really easy.

A few years back I had made mashed potatoes and cooked them together with the milk. At the time, I didn’t think much of it. I was just trying to make mashed potatoes the easiest way possible. Adding the milk right to the slow cooker seemed like a great idea. The only thing was, when I shared the recipe with you guys, some of you mentioned your concern for the milk potentially curdling. In fear of the recipe not working for some, I retested it minus the milk. And it’s a great mashed potatoes recipe…but it’s not the best.

Fast forward to today. I’ve learned a lot more about cooking, and I know way too much about the potato. Two things you need to know? Potatoes actually release so much flavor when they boil in water. So when you drain out the water, you’re actually losing a lot of flavor. Second, when making mashed potatoes, water is the thing you want to avoid the most. Excess moisture will give you grainy mashed potatoes, and let’s be real, no one wants that.

prep photo of potatoes after ricing

And that all brings me to this mashed potato recipe. When I was thinking about what to share this month, for some reason I thought back to those potatoes I had cooked in milk. I remembered they turned out so well for me. They were creamy, flavorful, and so close to perfect. When I thought back to that, I decided to test out something new. Instead of just milk, what if I cooked the potatoes in cream? And…with the herbs and the garlic too?

And in the slow cooker for ease?!

It all sounded interesting, so I went for it, and yeah, I think you’ve guessed the outcome. I got near perfect mashed potatoes, and yes, I am so excited to share them with you guys. Just in time for Thanksgiving.

prep photo of cream being added to potatoes

The quick and easy details.

First things first, you can make these mashed potatoes in the slow cooker, the instant pot, or on the stove. I love the slow cooker best, since I can keep them warm for hours after I’ve made them.

Combine the potatoes with the cream. Add the herbs and a good amount of garlic. Add a parmesan rind if you have one for even more delicious flavor. Then slow cook until the potatoes are tender. You can go low and low for six hours, or cook on high for four hours. Once the potatoes are cooked, drain them, BUT be sure to save the cream. You’ll need it!

Slow Cooker Cheesy Garlic Herb Mashed Potatoes in the slow cooker pot

Now, a new discovery of mine? The potato ricer. it’s key to making ultra-smooth mashed potatoes. Do you have to have a potato ricer? No, a good ole masher works too. But if you want the smoothest mashed potatoes, get a ricer.

Rice the potatoes right back into the slow cooker, then add the cream back, along with butter and melty gruyere cheese. Now cook until the cheese is melted…and that’s it. You’ll have the most perfect, flavorful, and creamiest mashed potatoes.

Honest these are the BEST. Classic, but with amazing flavor and texture.

The added bonus is just how easy they are to make, not to mention the fact that using the slow cooker frees up precious stove-top and oven space. Win, win for Thanksgiving Day!

overhead photo of Slow Cooker Cheesy Garlic Herb Mashed Potatoes

To sum it up, these mashed potatoes are really as close to perfect as it gets. Both in the way that they’re cooked and in the way they taste.

I am SO excited to make them again for Thanksgiving. I’m crossing my fingers that these are going to be on all of your Thanksgiving menus! Or maybe even sooner for an easy weeknight dinner side dish. These would be great with pot roastshort ribs, and Coq au Vin.

Also..they’s pretty darn good just by the spoonful! 😉

overhead close up photo of Slow Cooker Cheesy Garlic Herb Mashed Potatoes

Looking for other easy Thanksgiving potato recipes?? Here are my favorites: 

Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans

Crispy Rosemary Butter Roasted Potatoes

Cheesy Potato Casserole with Buttery Ritz Crackers

Lastly, if you make these Slow Cooker Cheesy Garlic Herb Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker Cheesy Garlic Herb Mashed Potatoes

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Calories Per Serving: 345 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 pounds yukon gold potatoes, peeled and quartered
  • 3 cups heavy cream
  • 1 cup whole milk
  • 8 fresh sage leaves, plus more for serving
  • 3 sprigs fresh thyme, plus more for serving
  • 4 cloves garlic, smashed
  • 1 parmesan rind (optional)
  • 6 tablespoons salted butter, at room temperature
  • kosher salt and black pepper
  • 1 cup shredded gruyere cheese (or use more!!)

Instructions

Slow Cooker

  • 1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, sage, thyme, and garlic. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm
    2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher.
    3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
    4. Serve the potatoes topped with additional fresh herbs and butter.

Instant Pot

  • 1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.
    2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher.
    3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
    4. Serve the potatoes topped with additional fresh herbs and butter.

Stove-Top

  • 1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender.
    2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
    3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy.
    4. Serve the potatoes topped with additional fresh herbs and butter.

overhead photo of Slow Cooker Cheesy Garlic Herb Mashed Potatoes

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Comments

    1. Hey Ginna,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  1. 5 stars
    Made the instant pot version of these and they turned out great. I don’t know if can ever make regular mashed potatoes again. The Parmesan rind really adds to the flavor.

    1. Hey Sara,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan

  2. Pressure cooked half of this recipe and served with seared filet mignon and steamed broccoli…. restaurant quality. Thank you so much for all of your consistently delicious and inspirational recipes!!

  3. 5 stars
    This is a fabulous recipe! I loved the ease of using my slow cooker – especially brilliant for a holiday like Thanksgiving when all oven space is precious. The flavor was incredible and I so was the smell. The only I hate doing is using the potato ricer – I KNOW it does the best job, which is why I have one, but I rarely use it. As messy and annoying as it is to use, it truly does produce the best results. I may try just mashing them next time to see what I think, but yeah, this is a keeper mashed potato recipe!

    1. Hey Amanda,
      Thank you so much for trying the recipe, I am so glad you enjoyed it! Happy New Year! xTieghan

  4. 5 stars
    Tieghan, you did it again!!! Thank you so much for the recipe, this dish is now really loved by the whole family! These are the best mashers we have ever had! All the best in New Year to you, and your whole team <3

    1. Hey Marjia,
      Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan

    1. Hey Tris,
      I would not put mashed potatoes in a blender, it can over mix them and make them gummy. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Tris,
      This recipe is just as good on the stove top:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  5. 5 stars
    I made these potatoes in the slow cooker for Christmas dinner. I made it the day before and refrigerated it, then took it out a couple hours before serving and kept it on low in the slow cooker. It heated up nicely and was ooey gooey fabulous. This recipe is now my go-to mashed potato recipe.

    1. Hey Jo,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  6. 5 stars
    Delicious and wonderful in my instant pot and the use of a hand mixture!!!!!! For my first attempt, I made these at Thanksgiving with ok-ish results, in part because I cooked them long on low in the crock pot, then I let them sit for over an hour on warm and I think most of the milk evaporated. I had almost none left once I strained the potatoes. And my husband did a very poor job of mashing IMO, but he was in charge of that task and he said it was good enough. So they were really lumpy. I like mine creamy and nearly smooth. I just cooked them a second time for Christmas but this time I used my instant pot! I had lots of milk and cream after straining. And my mom was on mash duty this time and she mashed like her life depended on it! She even broke out my hand mixer! This time they were creamy and divine! Such rich flavor and texture! This recipe is super simple once well executed! I fully take the blame for the so-so first batch! Thank you!

  7. 5 stars
    These are DELICIOUS. The parmesan rind really amps up the flavor and the whole process was so simple (perfect for the holidays when you need to focus on other dishes). My only critique is to include a warning about what happens when you put cream in an instant pot and then release the steam. I flipped the release valve and was met with a chaotic spray of milk steam that coated me and my entire kitchen. Personally, I found the whole situation comical but it was unpleasant to clean up! This could definitely be user error, but heads up to anyone using an instant pot to make this recipe!

    1. Hey Hanna,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan

  8. 5 stars
    OMG. Soooo good. Did the slow cooker version. Cut the recipe in half but forgot to halve the cheese portion… not mad about it. Our local store was out of fresh sage and thyme, so we did fresh rosemary instead and it was delish!

  9. 5 stars
    I read all the comments, and followed the recipe and used an instapot – and this recipe is phenomenal! Next time I will use 1/3 potatoes and the rest cauliflower. It will be delicious! Easy, fast, delicious. GREAT recipe! Cream didn’t curdle. It all worked!

    1. Hey Laura,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  10. 5 stars
    These were the standout dish on thanksgiving. I didn’t add the cheese because I’m a weirdo and prefer no cheese in my mashed potatoes and they were still amazing. I’m making them again for Christmas and they’ll be a holiday staple in my house. I love that they cook all day so you aren’t too busy making these.

    1. Hey Mallory,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  11. 5 stars
    Have made this recipe twice now and will be making for Christmas dinner! Such amazing flavor. I even went and bought a ricer for this and I love it!!!!

    1. Hey Anna,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

    1. Hey Erena,
      Sure! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  12. These potatoes were absolutely fabulous! They were so cheesy, creamy and luxurious! I made these for thanksgiving this year and the were a huge hit. I popped them in the crockpot around 7am and they were finished by 1 pm. I didn’t have a ricer but tossed them in kitchenaid for a a minute and it seemed to work pretty well.

  13. 5 stars
    I made these in the instant pot and they were delicious! Had a slight milk explosion when releasing the pressure on the instant pot but the flavor was incredible and they were a huge hit at thanksgiving and so easy to make ahead and just leave in the pot for a few hours.

    1. I am so happy these turned out so well for you, Stephanie! Thank you so much for trying this! xTieghan

  14. 5 stars
    These potatoes were the unexpected star of Thanksgiving. We NEVER make mashed potatoes any other time of year, but this one will definitely be made again and again. So rich and yummy!

  15. My slow cooker never cooks potatoes u til they are soft, even on high for hours. So I think I need a new one. Which one do you use? Thank you!

  16. My crockpot can never get potatoes tender, so I think I may need a new one. Which crockpot do you have? Thank you!

  17. 5 stars
    So good! Next time I’ll add more garlic bc why not! Also my instapot went a little crazy when I released the pressure, not sure why that happened! Either way the potatoes came out so tasty!

  18. 2 stars
    Tieghan – I adore you and your blog and your creativity.. I’ve made lots of your recipes and they are wonderfully delicious. This one was a miss. I followed the direction exactly, but it didn’t work. The taste was off and the potatoes were gummy and heavy even though I used a ricer.No worries though- I am still a huge fan and will continue to be inspired by your cookbooks and blog!

    1. Hi Kris! I am really sorry about that! I hope you love every other recipe you try of mine! Thank you! xTieghan

  19. 5 stars
    Cooking the potatoes in milk and cream was new for me. Gave it a try and My Oh My, they were amazing. They will be a new staple in my Thanksgiving feast from now on. No need to look any further for the perfect creamy, tasty, mashed potato dish. Thank you!! (I used the instant pot method on my potatoes.)

    1. I am so happy this recipe turned out so well for you, Pam! Thank you so much for trying this one! xTieghan

  20. “Add thyme” is missing from step 1 of the instructions for all three coming methods. Because of this, I didn’t add the thyme before cooking the potatoes in the Instant Pot

  21. 5 stars
    So easy and SO delicious!! I made these potatoes on Thanksgiving, and I can’t tell you how nice it was to just be able to throw everything in the crock pot not have anther pan or pot to watch & worry about. This recipe is totally fool proof and I can’t wait for another chance to make it! Some of the best potatoes I’ve ever had!

  22. 4 stars
    These turned out great! I did add more cream than recommended to get the consistency we wanted (so save a little extra if you want super creamy potatoes!) and I used a lot of salt (but I always use a lot of salt in potatoes lol). Also paired it with the white wine make ahead gravy. Excellent combo! It was a hit for thanksgiving and I am so glad we went with this recipe today!

  23. 5 stars
    Made these Thanksgiving morning ahead of dinner and they turned out perfect! I used about 2 cups of whole milk with about 2 lbs of Yukon/russets and cooked in the slow cooker 1 hour on high then another 3 on low.

  24. 5 stars
    GREAT thanksgiving recipe! Took absolutely no time and was very easy to set and forget it out of the kitchen traffic. For our small Thanksgiving this year, I halved the recipe, put a ton more garlic (to my fam’s taste), and added a pinch truffle salt in addition to the regular salt. I wish I’d made the full recipe though — already sad we won’t have as much leftover as I’m already wishing for.

  25. I’m going to make these today but 3c of heavy cream is crazy fatty, I’m going to sub half and half with maybe a bit of salted chicken broth as well, otherwise follow recipe as is and will let you know how it turns out. 🙂

  26. Hi Tieghan,
    FYI, I’m making this today and it looks like for the slow cooker recipe the thyme isn’t in the directions, to add anyways. It’s in the directions when it says to remove the thyme. 1. “potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage”.
    2 “Discard the thyme, sage, and parmesan rind”

    1. Hey Michele,
      Sorry for the confusion, you can add the thyme with the other herbs:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  27. Can I leave the herbs in with the potatoes after cooking them? I don’t have any whole sage or thyme – just the dried herbs that come in a spice jar.

    1. Hey Moni,
      Yes, totally fine:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  28. Hi Tieghan!

    Help! I made the potatoes today for Thanksgiving tomorrow and my potatoes are gluey – do I need to add more liquid? This is my first time doing potatoes in the slow cooker and I followed the recipe. Thanks!

    1. Hey Heather,
      So sorry about this! Unfortunately it sounds like they may have been over mixed or mashed. I hope they still taste okay! xTieghan

  29. 5 stars
    Made these tonight, i doubled the recipe and made them in the instapot. I found I had to cook them for 15 minutes, 3xs before they were cooked thru. Otherwise they are amazing!

  30. Hi there, so excited to make this recipe. I am using my instant pot and was wondering how you recommend storing these if making ahead and also how to reheat.

    Thanks a ton 🙂

    1. Hey Andi,
      I would keep these in a baking dish and reheat in the oven. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  31. 5 stars
    Ok- I made them. They taste delicious but they are lumpy not creamy. I am planning on reheating them in the oven tomorrow- I don’t have any left over drained cream. Should I add butter, cream, use a mixer to smooth them out a bit??
    Hope everyone has a Happy Thanksgiving!!
    Nicole

    1. Hey Nicole,
      Thanks for trying the recipe, if the potatoes are looking dry them I would add cream to them. Please let me know if you have any other questions! xTieghan

    1. Hey Rachel,
      I just put a colander over a bowl and pour over. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  32. I’m so excited to try out this method! Can I make a day ahead and refrigerate? I’ll put it back in the slow cooker the next day. I’m wondering if I’ll need to add anything?

    1. Hey Courtney,
      Yes that will be fine to do:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  33. All of the stores near me are out of Gruyere. Is it better to leave the cheese out or substitute with a different kind? if substitute, what do you think would be best? Thanks!

    1. Hey Sharalyn,
      Honestly any cheese you like will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lisa,
      Yes that will work. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Mary,
      Yes you will want to peel the potatoes first. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  34. Hi Tieghan! If I make these the day before Thanksgiving, how do you recommend reheating them for the day of? Can’t wait to try them this year! Thanks 🙂

    1. Hey Molly,
      You can reheat in the oven on in the slow cooker. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Janelle,
      Yes that is fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  35. 5 stars
    Hi Teighan! These potatoes are currently cooking and smell heavenly! I love all of your recipes so I know these will be amazing.

    Just an FYI under the slow cooker and stove top directions under step 1 you do not include the Thyme (it just says add garlic and sage!) just wanted to let you know in case it confuses anyone!

  36. 5 stars
    I tested these last night for Thanksgiving. I halved the recipe and skipped the cheese to make it a simpler dish and oh wow, are these delicious! The smashed garlic really made them for me. Excited to make these for Thanksgiving! Thanks for sharing!

  37. Could i make these the day before and refrigerate over night, then reheat in crockpot? Or do you think that would dry them out?

    1. Hey Leslie,
      Yes, that would be fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  38. 5 stars
    I’m in the middle of making these for Thanksgiving (on the Tuesday). Do you prepare right until the end then just reheat on Thanksgiving the crockpot? The bourbon sweet potato recipe noted the stopping point so just want to double check.

    1. Hey Alex,
      Yes that works great! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Kelsey,
      Sure that would be great! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Cheri,
      I would make these no more than two days in advance. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Brie,
      Yes that will be fine to use. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Nicole,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  39. 5 stars
    Turned out soooo good! I used parm cheese as that is what I had on hand. Next time I would try to figure out a way to hold the fresh herbs together so I didn’t have to fish out the thyme stems. Texture was awesome, I didn’t even have to hand that much of the milk/cream mixture back in….Making these again FOR SURE!

    1. Hey Taylor,
      Yes, but I would be careful, I am not sure you will be able to fit all of that. I hope you love the recipe, Happy Thanksgiving! xTieghan

    1. Hey Allison,
      I would reheat in the slow cooker or in the oven:) I hope you love the recipe, Happy Thanksgiving! xTieghan

  40. I know you’re not supposed to try anything new for a big me, but I’m going to try these for Thanksgiving to take out some “hands on” work. If I use all whole milk instead of part cream do you think these will turn out, or do you need the extra fat from the cream? Thanks!!

  41. Hi Tieghan! Can the Stove-Top recipe be made a day before? If so, what should be my reheating step on the day of Thanksgiving?

    Very excited to try to this recipe for my first time hosting Thanksgiving Dinner. Your ‘goat cheese stuffed bacon wrapped dates with rosemary honey’ will be starring too 🙂

  42. I bought russet potatoes before seeing your recipe. Can I use them in place of Yukon gold? Love your recipes. Can’t wait to try this and the caramel bourbon pretzel cookies.

    1. Hey Sheryl,
      Yes that would be fine to use:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. These sound AMAZING and will be a part of our holiday menu. Would any adjustments be needed if i used half and half in place of whipping cream?

    1. Hey Nicole,
      No adjustments needed:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. I accidentally bought russet potatoes instead of yukon gold. Can russet be substituted or should I course correct just to be safe? Thanks!

    1. Hey Andrea,
      I prefer to use Yukon gold, but russets will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey KB,
      Russet potatoes will work, I just fine Yukons taste best:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. Made these last week and they were delicious!! So creamy and flavorful. I’m going to make them for my roommates on thanksgiving, but they don’t love Gruyere. Any other cheese I could replace it with?

    1. Hey Laur,
      You could really use any cheese that you love here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Hayley,
      Yes, totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 5 stars
    These mashed potatoes are SO AMAZING. I’ve been really bored with the watered down boil taste of my mashed potatoes, and tried this recipe! It was a total success and very delicious. Tieghan, do you have any recommendations for using the leftover cream?! I’m thinking about some kind of gravy..

    1. Hey Meagan,
      I am so glad you enjoyed the recipe! I think a gravy with the cream would be a great idea! xTieghan

  47. Hi! The mashers taste delicious!! Should they be lumpy? Normally I use a hand mixer , but I mashed them and they are lumpy. 🤷🏻‍♀️

    1. Hey Margie,
      If you don’t want them to be as lumpy you will want to keep mashing:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Carrie,
      You can sub dried herbs, I would tie them all in a cheesecloth to place with the potatoes and infuse the flavor. I would do a tablespoon of each. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. I am creating my menu for Thanksgiving… using all your recipes of course! It is just my husband and I. What would be the best way to cut this recipe in half?

    1. Hey Amanda,
      I would just cut all of the ingredients in half:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. I recently learned that if you use the ricer on unpeeled potatoes after cooking, the peel comes right off in the ricer making for way less prep. I have only done this after boiling potatoes in water. Do you think if I did this method it would compromise the flavor of the potatoes by cooking them with the skins on and removing after?

    1. Hey Gwen,
      So sorry I am unsure as I have not tested this. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. IT IS DIFFICULT TO FIND HEAVY CREAM WHERE I LIVE AND MOST STORES CARRY ONLY HEAVE WHIPPING CREAM. WOULD THAT WORK AS A SUBSTITUTE?

    1. Hey Leslie,
      Yes that will work just fine:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. I CANNOT wait to try this out for thanksgiving! This is my first year hosting and I am basically using every one of your recipes! We cook a lot from your cookbook and you always write out the recipes so well that I can actually follow them successfully! Also making your turkey and white wine gravy sauce. Do you have a good cranberry sauce recipe?

    1. Hey Nikki,
      I like to serve with gravy:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. I have a dairy sensitivity. Do you think all for part of the cream can be substituted with coconut milk/cream?

    1. Hey Marliese,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 3 stars
    I gave this recipe a try, but I don’t think I’ll be repeating it. I think the Parmesan rind was a mistake here—it broke down and added an odd texture and gave the potatoes a strange taste. It’s also extremely messy to strain the milk out of the slow cooker. I’m going to stick with just boiling the potatoes in water and adding hot milk/cream. Was worth a shot!

  54. Hi! I am wondering how far in advance I can make these? How long will they keep? And do you suggest I make the entire recipe and then store in the refrigerator up until I’m ready to serve them? Thank you for your help!!

    1. Hey Carley,
      You can make these 1-2 days ahead of time. I would store in the fridge and then reheat the day of in the slow cooker or bake in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. 5 stars
    Just made these as a “practice run” for thanksgiving dinner. Came out perfectly delish! Question though- I have quite a bit of the potato-cream left over. I hate to waste it. What can I make with it?? Thanks 🙏😊

    1. Hey Julie,
      Thanks so much for giving the recipe a try, I am glad you enjoyed! I would save it for your next round:) Please let me know if you have any other questions! xTieghan

  56. 5 stars
    This. Recipe. Is. Good.
    Hubs and I are trying to narrow down the menu for our Thanksgiving for two, so we tried this out tonight. We halved the recipe, used the Instant Pot method, and used a potato masher. Potatoes came out creamy, savory, cheesy, and so full of flavor.

    So happy to utilize one of our Instant Pots for a recipe (yay to saving stove and oven space).

    Thanks so much for a great recipe!!

    1. Hi Katie! I am so happy these turned out so amazing for you!! Thank you so much for trying them! xTieghan

  57. 2 stars
    I was super excited about these. Thankfully, I did a trial run on these before bringing them to a party. They’re pretty bland. They’re not bad, but they need a lot of doctoring to really have flavor.

    1. Hi Casey! I am sorry these did not turn out as expected for you.. Please let me know if there is anything I can do to help! xTieghan

  58. Hi Tieghan! If I make these a few days in advance, do you prepare the full dish and then simply warm them the day of thanksgiving? I will use a crockpot. Should I save any extra cream not used? I’ve had horror stories with water logging potatoes in the past and want to make sure these turn out if made in advanced 🙂
    Thanks! – Melissa

    1. Hey Melissa,
      Yes follow the recipe as is and then reheat in the crockpot or oven, yes save the cream if you have extra:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Shelby,
      Yes that works! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. These sound delicious and noticed on your Thanksgiving tops post that you can make them ahead. If I make them in the slow cooker, the day before, what is the last step to complete before putting them in the fridge? Thanks!

    1. Hey Kathleen,
      I would finish them all the way through and then just reheat the next day. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    Look no further for your crowd-pleasing, show-stopping mashed potato recipe. These are so incredibly good, everyone will ask for the recipe and want leftovers to take home – so make plenty!

    1. Hey Maria,
      Sure you can use your fave dairy free substitutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. So with the Parmesan rind, will it not melt in the slow cooker? And should I put the entire rind in or chop it up into smaller pieces?

    1. Hey Hannah,
      You want to put in the entire rind, do not chop it as you will remove it at the end of cooking:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Nancy,
      You could use full fat canned coconut milk and a vegan cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Trina,
      Yes, but you will want to do two batches, doubling will not fit in the crockpot. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. Thank you Tieghan, looking forward to trying this!! Is it possible to peel the potatoes ahead of time, like earlier in the day or the night before? Any tips of this? Thanks!

    1. Hey Allie,
      Yes you can definitely do that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. We made these last night and they turned out great! The kids thought they tasted like Mac N Cheese. So definitely not your “traditional” mashed potatoes…but a fun twist on the original.

    1. Hey Morgan,
      Yes that works, just be sure not to over mix them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kathy,
      I would say slow cooker:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ronnie,
      Just keep your slow cooker setting on “warm”. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. You mentioned comments about readers asking about milk curdling. My slow cooker recipes suggest not cooking milk Longer than two hours. Has anyone had a problem?

    1. Hey Helen,
      Sorry I’ve never had an issues with that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  65. This looks delicious! I will definitely be trying this recipe soon and will report back. And I think it’s funny that this makes 8 servings because 4lb of potatoes plus a bunch of cheese and milk means each person is eating over half a lb of mashed potatoes…..it’s possible!

    1. Haha! I am really glad you like this and I hope it turns out amazing for you, Anna! Thank you so much! xTieghan

  66. Love your recipes – but a lot of them call for gruyere cheese – which is difficult to find. What would the best, more common, alternative be?

    1. Hey Jennifer,
      Really anything you like will work here, parmesan would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Hollie,
      If you follow the instructions as is you shouldn’t have any issues! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. 1 star
    Made these last year and it was a total failure. The slow cooker recipe didn’t work and I followed it to a T. I had hoped to have one less dish to sweat over right before carving the turkey. Nope. Sticking with my own classic recipe.

    1. Hi! I am really sorry to hear that. Is there anything that I can help with? I would love to help, I just need more information of what went wrong! xTieghan

  68. These look great Tieghan! I was just thinking about potatoes. We eat vegetarian, and I was wondering if I could make a meal request! I have a hard time finding excuses to eat regular potatoes now, since most potato dishes are side dishes to go with meat. If you are feeling inspired, I would love to see some sort of vegetarian main meal featuring regular ol’ potatoes!!!

  69. The slow cooker recipe I’ve used call for soaking chopped potatoes over night in cold water to remove starch. Do you think this step is necessary?

    1. Hey Dianne,
      No, I do not find this step to be needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Nancy,
      I would recommend draining so you can control the amount of cream you are adding back into the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  70. Thank you Tieghan, this will go perfect with sausages, onions and gravy or as we say in the UK ‘bangers and mash’ 🙂