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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.
This post was originally published on November 12, 2020
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. 🙂
I am so happy this turned out so well for you, Karyn! Thank you for trying this one! xTieghan
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”
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
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.
Hey Moni,
Yes, totally fine:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
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!
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
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!
I am really glad this turned out so well for you Kali! Thank you! xTieghan
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 🙂
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
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
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
How do you recommend removing the cream/milk from the crockpot without making a mess?
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
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?
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
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!
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
These look amazing, can’t wait to try them! Can they be made ahead of time and reheated in the slow cooker?
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
Hey I can’t wait to make these on Thanksgiving.. Do I need to peel the potatoes before cooking?
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
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 🙂
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
Hi there! Instead of cream can you use whole milk? Thanks!
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
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!
Thank you so much Megan! I am so happy you are making these! I hope you love them! xTieghan