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- 3 lbs Yukon Gold potatoes, peeled and cubed - 4 cloves garlic, peeled - 1 cup chicken broth (or vegetable broth) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 4 tablespoons unsalted butter - Salt and pepper to taste - Chopped fresh chives for garnish (optional) For this creamy dish, I choose Yukon Gold potatoes. They are naturally buttery and smooth. You need about three pounds, which will serve six people nicely. Garlic adds a rich flavor. You’ll want four cloves, peeled and ready to go. Broth is next; I use chicken broth for depth, but vegetable broth works too. Next is heavy cream. One cup gives the mash its creaminess. Parmesan cheese adds a sharp taste. Grate one cup for the best texture. Unsalted butter is crucial. Four tablespoons keep it rich without too much salt. Salt and pepper are key for flavor. Adjust them to your taste. Finally, chives are optional but add a pop of color and freshness. They make your dish look even better. With these ingredients, you’ll create a dish that feels indulgent yet simple. To start, gather your ingredients. You need 3 pounds of Yukon Gold potatoes and 4 cloves of garlic. First, peel and cube the potatoes. This means cutting them into small, even pieces. They will cook more evenly that way. Next, peel the garlic cloves. You can leave them whole; they will become soft during cooking. Now, it’s time to add the chicken broth. Pour in 1 cup of chicken broth over the potatoes and garlic. Make sure the potatoes are covered. If they are not submerged, add a bit of water. This extra liquid helps the potatoes cook well. Set your slow cooker on low or high. If you choose low, cook for 6-8 hours. If you prefer high, cook for 3-4 hours. The goal is for the potatoes to be tender. You should be able to pierce them easily with a fork. When the cooking time is up, drain any extra liquid. You want to leave a small amount in the pot. This will help keep the potatoes moist. Next, add the heavy cream, Parmesan cheese, and 4 tablespoons of butter. Sprinkle in salt and pepper to taste. Use a potato masher or a hand mixer to mash the potatoes. Keep mashing until they are smooth and creamy. If they are too thick, add more cream. Finally, taste the mashed potatoes. Adjust the seasoning as needed. Add more salt or pepper if you like. When they are just right, set the slow cooker to warm for about 10 minutes. Serve hot, garnished with chopped fresh chives if desired. Enjoy your delicious, creamy garlic Parmesan mashed potatoes! To make your mashed potatoes extra tasty, you can adjust the cream and seasoning. Add more heavy cream for a richer texture. If you like, sprinkle in garlic powder or onion powder for added flavor. Taste your mix as you go. This way, you can hit the perfect balance. For garnishes, I love using chopped fresh chives. They add a nice color and mild onion taste. You can also try crispy bacon bits or a sprinkle of extra cheese on top. Choosing the right slow cooker matters. A 6-quart slow cooker works best for this dish. It gives you enough space for the potatoes and broth. If you need a new one, look for models with a locking lid for easy transport. For mashing, a simple potato masher does the job well. If you want it smoother, a hand mixer can make it creamy. Just be careful not to over-mix. One common mistake is overcooking the potatoes. If they cook too long, they can turn watery. Stick to the recommended time for the best results. Another mistake is skipping the draining step. Always drain the excess liquid before mashing. Leaving too much broth makes your potatoes soupy. Remember, you can always add more cream later if needed. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken broth for vegetable broth. This change keeps the flavor rich and satisfying. You can also add herbs like thyme or rosemary for added depth. These herbs blend well with the potatoes and garlic, giving your dish a fresh twist. Want to amp up the flavor? Roasted garlic is a great addition. It brings a sweet, nutty taste to your mashed potatoes. Just roast some garlic cloves until soft, then mix them in. You can also try different cheeses. Cheddar or feta can create unique tastes. Mix and match cheeses to find your favorite blend. When serving, think about what pairs well. These mashed potatoes go great with meats like roast chicken or steak. They also complement fish dishes nicely. For a fun twist, use a piping bag to plate the potatoes. This method makes for a beautiful presentation. You can also serve them in a bowl with a sprinkle of chives on top for color and flair. To store your mashed potatoes, place them in an airtight container. This keeps them fresh. Let the potatoes cool before sealing them. You can keep them in the fridge for up to four days. If you want to enjoy them later, it’s best to store them right away. When it’s time to enjoy your leftovers, you can reheat them easily. For the microwave, place a portion in a bowl. Cover it with a damp paper towel. Heat for one minute, then stir. If they need more time, heat in 30-second bursts until warm. On the stovetop, place the potatoes in a pan over low heat. Stir often and add a splash of cream to keep them creamy. This method works well for larger amounts. You can freeze mashed potatoes for later use. Place cooled mashed potatoes in a freezer-safe bag or container. Remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned earlier. For the best texture, add a little cream while reheating. This brings back their creamy goodness. Yes, you can make these mashed potatoes ahead of time. After cooking, let them cool. Store them in an airtight container. They will last up to three days in the fridge. To reheat, place them in a pot over low heat. Add a splash of milk or cream for extra creaminess. Stir often to keep them smooth. You can use milk or half-and-half as a substitute for heavy cream. Milk will make the potatoes lighter. If you want the richness, use half-and-half. You could also try Greek yogurt for a tangy twist. Just know that it may change the flavor a bit. To keep mashed potatoes smooth, start with well-cooked potatoes. Use a potato masher or hand mixer for mashing. Mash them while they are still warm. Avoid adding cold cream, as this can cool the potatoes. If lumps remain, continue to mix until you reach your desired creaminess. This blog post covered how to make creamy mashed Yukon Gold potatoes. We explored the main ingredients, step-by-step instructions, tips for perfect flavor, and ways to store leftovers. You learned about variations to fit your taste and answers to common questions. In the end, mastering this dish will impress your guests and elevate your meals. Enjoy experimenting and making it your own!

Slow Cooker Garlic Parmesan Mashed Potatoes

Indulge in creamy Slow Cooker Garlic Parmesan Mashed Potatoes that are sure to impress! Perfectly seasoned Yukon Gold potatoes blend with rich garlic, creamy butter, and savory Parmesan for the ultimate side dish. Easy to prepare in your slow cooker, this recipe is a game-changer for any meal. Discover how to make these mouthwatering mashed potatoes and elevate your dining experience! Click through for the full recipe and tips!
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Ingredients
  

3 lbs Yukon Gold potatoes, peeled and cubed

4 cloves garlic, peeled

1 cup chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

1 cup grated Parmesan cheese

4 tablespoons unsalted butter

Salt and pepper to taste

Chopped fresh chives for garnish (optional)

Instructions
 

Place the cubed Yukon Gold potatoes and peeled garlic cloves into the slow cooker.

    Pour in the chicken broth, making sure the potatoes are well covered. If necessary, add a bit of water to ensure they’re submerged.

      Cover with the lid and set the slow cooker on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.

        Once the potatoes are cooked, drain any excess liquid, leaving just a small amount.

          Add the heavy cream, grated Parmesan cheese, butter, salt, and pepper to the slow cooker.

            Use a potato masher or a hand mixer to mash the potatoes until smooth and creamy. Adjust the consistency with more cream if desired.

              Taste and adjust the seasoning, adding more salt and pepper as required.

                Once mashed to your desired consistency, switch the slow cooker to the warm setting and let it warm through for about 10 minutes.

                  Serve hot, garnished with chopped fresh chives if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings