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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
Servings: 8
Calories Per Serving: 760 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Hello!
I made this yesterday to freeze for Thanksgiving. They tasted delicious and the texture was very good I think but I could not pour the cream/milk back in after cooking. My mixture became very thick, almost warm pudding consistency. Do you know what could have caused that? Thanks so much!
Hey Cheryl,
Thanks for try the recipe, my guess is that your potatoes were overcooked and super mushy. Did you add it back in anyways? Please let me know if you need any other help. xTieghan
Thanks for your reply. Yes, I assume they were overcooked although I only did them for four hours on high and pulled them. I don’t know why they would have gotten so overcooked in that time. I actually think the consistency in the end was fine. I did not add the thickened cream but added some more half and half instead. Anyway, I am glad to have discovered your website. I have just started to make some of your recipes and they have been delicious and much loved by my three big boys.
has anyone tried using the red potatoes instead of the gold and got same taste or different?
Hey Hali,
Red potatoes would work just fine here, but I prefer and would recommend using Yukon golds. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Just a question, it might be a dumb question but trying to figure it out. I haven’t tried the recipe yet and would love to give it a go in the slow cooker. When you say drain potatoes, how do you do that while reserving the cream and milk that they are cooked in?
Hey Lori,
You can just drain them into a bowl to catch all of the cream and milk. I hope this helps and you love the recipe! xTieghan
Made this for a Friendsgiving and it was delicious! So easy to make and everyone loved it. Will definitely make this over and over.
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
Hi! When you discard the herbs prior to mashing the potatoes, what do you do with the garlic cloves?
Thanks!
The garlic gets mashed in with the potatoes! 🙂 xTieghan
Hey Kate! I mash the garlic up with the potatoes so that it gets swirled into the potatoes. Let me know if you have other questions. Enjoy the recipe!! xxTieghan
Would these be good without the gruyere since I will be serving with turkey gravy? Thanks!
Yes that would be delish! xTieghan
Thank you! One more quick question- what do you do with the garlic cloves after cooking the potatoes? Looks like everything else gets discarded except those.
Thanks!
So so good! Made them on the stove top because I had the Instant pot making your Healthier Coq au Vin (which also turned out wonderful).
Hey Tara Ann,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Oh Boy!! I am hosting ( Canadian ) Thanksgiving and have started to audition recipes. I made these potatoes on the stove top (for four) and its a winner!! These will be on the menu of our TG feast for sure! The sage and garlic additions are perfect, I think “ricing” always makes a better mashed potato, and the cheese tops it off. Great recipe!
Hey Lynne,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Insane. I made this tonight with your Creamy Balsamic Mushroom Chicken Marsala and they were perfect together. But I could eat just these mashed potatoes for days. So easy in the slow cooker too! I just mashed to save time (I do love my ricer but it was a weeknight dinner) and it was incredibly delicious.
Hey Krista,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Sooooo Yummy ?
Hey Denise,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
Tastes like thanksgiving smells. Excellent!
Hey Ginna,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
The potatoes turned out great!
So glad to hear this! Thanks for trying the recipe Julie!
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.
Hey Sara,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
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!!
Hey Courtney,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
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!
Hey Amanda,
Thank you so much for trying the recipe, I am so glad you enjoyed it! Happy New Year! xTieghan