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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!
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.
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.
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.
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!
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!
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 roast, short ribs, and Coq au Vin.
Also..they’s pretty darn good just by the spoonful! ?
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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
Hey Marjia,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
Can you put this in a vitamix ? Or will that mess it up?
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
I don’t have a slow cooker, is there a difference in taste and texture If I cook this on the stove top instead?
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
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.
Hey Jo,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
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!
Hey Sara,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Hey Hanna,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Hi Maria,
Thanks so much for giving the recipe a try! Happy Holidays! xTieghan
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!
Hey Laura,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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.
Hey Mallory,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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!!!!
Hey Anna,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Would these mashed potatoes go with sauerkraut?
Hey Erena,
Sure! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Thank you ! So yummy
I am really happy to hear that! Thank you Eileen! xTieghan
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.
I am really glad these turned out so well for you, Ashley! Thank you for trying them! xTieghan
Made this in the crockpot for Thanksgiving. It was so flavorful and delicious!!
Love that! Thank you so much Jen! xTieghan
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.
I am so happy these turned out so well for you, Stephanie! Thank you so much for trying this! xTieghan