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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.
Best and easiest mashed potato recipe! I have used both the slow cooker and instant pot recipes depending on how much time I have, and either option comes out amazing!
Hi Shannon,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
LOVE this recipe! I want to make it for Christmas… in an effort to make my day easier, what do you think of prepping everything the day before, and putting it all in a bowl with the cream and milk, uncooked. Then dumping it all into the slowcooker in the morning?
Hi Kathy,
So glad you enjoy this recipe, yes that would be a great option and will work well for you! Happy Holidays! xTieghan
Made these last night and I got so many compliments. They were delicious! I don’t know how to cook so this was a very easy, safe recipe for someone like me.
Hi Clarisa,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Made these as a side with beef tenderloin and they were perfect. Sooo creamy and flavorful. I actually roasted a head of garlic and incorporated that when I mashed the potatoes.
Hey Nicole,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
Hello,
I just wanted to let you know that these potatoes were delicious! The only reason that I am rating it a 3 of 5 is because of what happened when I released the pressure from my instapot. Maybe I didn’t let it set long enough after but regardless they were still under pressure.
So when I released the pressure (because the liquid was the cream and milk) the steam wasn’t just water being release it was also cream & milk. Needless to say it was a big mess with white liquid spitting out. I basically had to slowly release the pressure until white liquid started coming out then stop it. Had to do this multiple times in order for the lid to be removed.
I just wanted to let you know that they ended up very delicious and my whole family loved them but the pressure cooker method was by far perfect with the steamy milk spitting out of the top with the pressure release.
Hey there,
Thanks for giving the recipe a try, sorry this happened with the instant pot. xTieghan
I love this recipe. What are your thoughts on adding a celery root?
Hey Sarah,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! That would work well. Happy Thanksgiving! xTieghan
Have made these two weeks in a row. This week I omitted the sage and added rosemary instead and the zest of one lemon and holy wow.
Hi Jenna,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
My grocery store is out of large golden potatoes so I had to get the small ones. Do you think you can leave the skin on?
Hi Aimee,
You will not get a super smooth classic potato, but yes you can leave the skin on for some texture. I hope you love the recipe. Happy Thanksgiving! xTieghan
Phenomenal! These are definitely rich but they have so much flavor and I’m definitely proud to serve them.
Hey Jenn,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Hi there – what other cheese besides Gruyère would you recommend in this recipe?
Hey Stephanie,
Really anything you like would be great, parmesan, gouda, cheddar would all be delicious! I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
what if you do not have a slow cooker/crockpot?
Hey there,
You could use an instant pot or dutch oven for the recipe. Please let me know if you have any other questions! xTieghan
Have you tried to double it?
Hey Lisa,
Yes, you can double the recipe, you will just need to make sure you have a large enough slow cooker. I hope you love the recipe, please let me know if you give it a try! xTieghan
See my recent post on the instapot recipe
Can you use only milk instead of cream? Or oat milk?
Hey Lauren,
Sure, those would be fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would you be able to use russet potatoes? I by accident bought 4lbs of those?! Or should I try a different recipe!? Thanks!
Hey Marisa,
Russet potatoes would be just fine to use. I hope you love the recipe, please let me know if you give it a try! xTieghan
If you wanted to make this recipe ahead, which step would you stop at?
Hey Anika,
You can follow the make ahead instructions from this recipe:
https://www.halfbakedharvest.com/make-ahead-roasted-garlic-mashed-potatoes/
Please let me know if you have any other questions! xTieghan