Slow Cooker Garlic Confit Mashed Potatoes

These slow cooker mashed potatoes get their flavor from garlic confit, using both the soft cloves and the oil they cook in. The potatoes cook gently in broth, mash easily, and stay creamy without constant attention.

Slow Cooker Garlic Confit Mashed Potatoes, Without the Usual Mess

These slow cooker mashed potatoes get their depth from garlic confit, where garlic slowly cooks in oil until it turns soft, mellow, and very savory. I use both the cloves and the oil here, which is why the flavor is rich without being overwhelming. This is the same garlic confit I shared last week, and this is exactly the kind of recipe it was meant for.

Using the slow cooker does change the whole experience of mashed potatoes. There’s no draining at the sink, racing the clock, or last-minute panic when you’re cooking dinner and everything else is happening at once. The potatoes cook slowly in broth and absorb flavor as they go. They end up creamy without needing a lot of correction later, which is the sweet spot for this method.

Garlic confit gives you a better result here because it dissolves into the potatoes. The cloves mash easily and the oil flavors evenly throughout. Nothing feels compromised or out of place. The garlic flavor holds its own without taking over.

These are mashed potatoes you can make earlier in the day, keep warm without stress, and serve whenever you’re ready. You don’t have to wait for a special occasion, or a crowd you’re trying to feed to make these. Just because it’s Monday is good enough.

Why I Love This Recipe

• I like mashed potatoes that take their time. Throwing everything in the slow cooker and letting it go feels calmer, and the potatoes always end up right where they’re supposed to be (on my plate).
• Garlic confit changes the mood of this recipe. It’s garlic without the bitter edge. It’s warm and mellow, and it spreads through the potatoes like finger fog instead of a storm.
• Yukon Golds do what they’re good at and aren’t needy like other varieties. They soften nicely and mash easily.
• Cooking the potatoes in broth means they start out seasoned instead of needing to be fixed later. I appreciate that.
• These stay creamy while they sit in the slow cooker, which makes them dependable in a way mashed potatoes usually aren’t.
• I like that I can mash them until they look just about right and stop there. No rescuing required or second guessing.
• The finished potatoes are ready for me when I need them, instead of the other way around.
• The leftovers are always good, which always feels like a small mercy in and of itself.

Ingredients

• Yukon Gold potatoes – These are always my first choice for mashed potatoes. They soften, mash, and taste good before you add anything to them.
• Chicken broth – This cooks into the potatoes instead of just sitting underneath them. It gives you flavor immediately without having to bandage things later.
• Kosher salt – Enough to season the potatoes while they cook so you’re not chasing balance at the end.
• Garlic confit cloves – Soft, mellow, and sweet in the way only slow-cooked garlic gets. This is where the flavor comes from.
• Garlic confit oil – Use it. It matters so much. It takes the garlic through the whole pot instead of leaving it stranded.
• Unsalted butter – Adds richness without taking over. You can taste it, but it doesn’t need to be the star here.
• Whole milk or half-and-half – Warm it before adding so everything stays smooth. Use more or less depending on how you like your potatoes.
• Black pepper – Just enough to give the potatoes a little something and keep them from feeling boring.

How to Make Slow Cooker Garlic Confit Mashed Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (load the slow cooker)
  Put the peeled, cut potatoes into a 6-quart slow cooker with the chicken broth and kosher salt. Give it a good stir so everything’s coated, then spread the potatoes out so they’re mostly even. This is not the moment for potato stacking chaos. We want them cooking on the same timeline.
• Step Two (cook until soft)
  Cover and cook on high for 3 to 4 hours, until the potatoes are fully soft and don’t resist a fork at all. You’ll probably still have some liquid hanging out in the bottom. Leave it. That’s part of why these turn out creamy instead of sad.
• Step Three (drain)
  Carefully pour off most of the liquid, but keep about ½ cup in the slow cooker. That little bit makes mashing easier and gives you a head start on texture without having to drown the potatoes later.
• Step Four (add the garlic confit)
  Add the garlic confit cloves, garlic confit oil, and softened butter straight into the pot. Mash until smooth, or stop early if you like some texture left behind. The garlic confit melts right in and gives you real flavor without that sharp garlic aftermath.
• Step Five (finish with warm milk)
  Slowly stir in the warmed milk or half-and-half, adding only what you need to get the consistency you like. If you want them looser, add a few tablespoons at a time. You can always add more. Taking it back is not a thing.
• Step Six (season and hold)
  Season with black pepper and more salt if needed, then stir until everything’s fully combined. If you’re not serving right away, switch the slow cooker to warm. Stir once in a while and keep the lid on so the top doesn’t dry out.

Recipe Tips

• Yukon Golds are doing the work here, which is why I prefer them. They naturally taste rich and don’t need much to turn into their creamiest self. If you use Russets, expect to add a little more milk and patience.
• Cut the potatoes into similar-sized chunks. This is not so much about precision, but more about not having half of them ready while the rest are still negotiating themselves down to softness.
• Don’t stress if there’s liquid left in the slow cooker after cooking. That bit of broth is helpful, not a mistake, and makes the mash smoother without turning it soupy.
• Garlic confit is mellow by nature. If you’re worried these will be “too garlicky,” they won’t be. Eight cloves are the perfect amount for rich, comforting garlic-flavored potatoes.
• Make sure to warm the milk before adding it. Cold milk cools everything down and makes you stir more than you need to, which is how potatoes start getting weird.
• Mash them by hand if you’re able. A masher gives you control, and control keeps things from crossing into glue territory.
• If you’re holding these on warm, give them a stir every so often. They don’t need constant attention, just a check-in so the top doesn’t dry out and pretend it’s a crust.

Storage

• These mashed potatoes keep well in the refrigerator for up to 3 days. Transfer them to an airtight container once they’ve cooled.
• To reheat, add a splash of milk or broth and warm gently, either on the stovetop or back in the slow cooker on low. Stir occasionally until they’re smooth again and stop as soon as they’re hot. Overdoing it is how mashed potatoes lose any charm they could have.
• If you want to hold them in the slow cooker, switch it to warm once they’re done and give them a stir every 20–30 minutes so the surface stays the way you want it. A little extra milk or broth fixes anything that starts looking too thick.
• Freezing is not worth it here. The texture comes back wrong, and this recipe is too good to be downgraded like that.

FAQs

• What kind of potatoes work best for these mashed potatoes?
  Yukon Golds are my go-to. They need almost no input from you, not even good vibes. Russets do work if that’s what you have, but they want more milk or butter to get to the same place. Ultimately it’s your choice.
• How long do they really need in the slow cooker?
  When I make these, they’re usually ready right around 3 hours on high, but slow cookers all run a little differently. Check them at the 3-hour mark and keep going if they’re not completely soft yet. You’re looking for potatoes that give up easily when you poke them.
• Why is there still liquid left in the slow cooker?
  That’s on purpose. Leaving some of the broth behind makes the potatoes easier to mash and keeps the texture smooth without relying only on milk. You want enough moisture that everything comes together easily, not a dry pot you have to deal with.
• Do I need to warm the milk first?
  You don’t have to, but warm milk makes the whole process smoother. Cold milk technically works, but it usually means more mashing to get the same texture, which isn’t my favorite way to spend the last five minutes.
• How much milk should I add?
  I usually start with about ¾ cup (177 ml) and stop there. If you like them looser or very smooth, you can add more, just a little at a time. It’s easy to overshoot if you rush it.
• What if I don’t have garlic confit?
  You can use roasted garlic and a little roasted garlic oil instead, and it will still be good. It just won’t have the same mellow, sweet flavor that garlic confit adds. Confit garlic blends in, while roasted garlic is a bolder flavor.
• How garlicky are these?
  They’re flavorful but not pungent. Garlic confit softens the garlic and takes away the bite, so eight cloves give you richness without turning the potatoes into a statement piece. If you want more, add another clove or drizzle a little extra confit oil on top.
• Why don’t you boil the potatoes first?
  Cooking them directly in the slow cooker means less handling and fewer chances to waterlog them. They soften in their own time, absorb flavor, and mash up easily without feeling whipped into submission.

From My Kitchen Notes

The are my observations while cooking, making, serving and eating this recipe. These are not cooking tips.

• I like food that will sit there and come together while I think about something else entirely. These potatoes don’t need anything from me once they’re going.
• I find relief in cooking something that isn’t trying to become a moment. It just shows up hot and intact, which feels like a win.
• Garlic confit changes the way I think about making something because once it exists, it keeps showing up as something else. You make it once (then a thousand times), and then it slowly rewires everything that comes after.
• Mashed potatoes are a reminder that real softness doesn’t come from force. If you push too hard, they turn on you.
• I notice I cook better when I’m not trying to win. These potatoes live there, in the no-performance zone.
• Mashing potatoes is repetitive and keeps my hands busy while my brain wanders off and picks at things it probably shouldn’t.
• These potatoes will not fix your life, but they also don’t add to the mess. Sometimes that’s the best outcome available.
• If you want them wilder or more indulgent, that’s a different day. These are perfect as they are.

A Few More Ways I Cook Potatoes

If potatoes matter to you, these are worth your time.

• Instant Pot Mashed Potatoes – fast, fluffy, reliable.
• Salt and Vinegar Smashed Potatoes – crisp edges, vinegar bite.
• Breakfast Potatoes (Home Fries) – cast iron, golden, steady.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 1 vote

Slow Cooker Garlic Confit Mashed Potatoes

Creamy slow cooker mashed potatoes made with garlic confit, using both the soft cloves and infused oil for mellow, savory flavor. The potatoes cook gently in broth, mash easily, and stay creamy while holding warm for serving.

Prep Time15 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 15 minutes mins

Course: Side Dish

Cuisine: American

Keyword: crockpot mashed potatoes, garlic confit mashed potatoes, holiday mashed potatoes, make-ahead mashed potatoes, roasted garlic mashed potatoes, slow cooker garlic confit mashed potatoes, slow cooker mashed potatoes

Servings: 8

Calories: 290kcal

Author: Cathy Pollak

Equipment

• slow cooker (6-quart / 5.7-liter). Provides gentle, even heat and allows the potatoes to cook and hold.
• potato masher Gives full control over texture and prevents overworking the potatoes.

Ingredients

• 4 lbs (1.8 kg) Yukon Gold potatoes peeled and cut into chunks
• 1 cup (240 ml) chicken broth
• 1 tbsp (18 g) kosher salt
• 8 garlic confit cloves
• ¼ cup (60 ml) garlic confit oil
• 6 tbsps (85 g) unsalted butter softened
• ¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
• ½ tsp (1 g) black pepper

Instructions

• Add the peeled and cut potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir to coat evenly and spread the potatoes into a mostly even layer.
  4 lbs (1.8 kg) Yukon Gold potatoes, 1 cup (240 ml) chicken broth, 1 tbsp (18 g) kosher salt
• Cover and cook on high for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork. Some liquid may remain in the slow cooker, which helps create a creamier texture when mashing.
• Carefully pour off excess liquid, leaving about ½ cup (120 ml) in the slow cooker.
• Add the garlic confit cloves, garlic confit oil, and softened butter. Mash directly in the slow cooker until smooth or slightly textured.
  8 garlic confit cloves, ¼ cup (60 ml) garlic confit oil, 6 tbsps (85 g) unsalted butter
• Slowly stir in the warmed milk or half-and-half, adding only enough to reach the desired consistency. Add additional liquid a few tablespoons (15 ml per tablespoon) at a time if needed.
  ¾ to 1 cup (177 to 240 ml) whole milk
• Season with black pepper and additional salt to taste. If holding for serving, switch the slow cooker to warm, stirring occasionally and keeping covered.
  ½ tsp (1 g) black pepper

Notes

• Yukon Gold potatoes mash smoothly with minimal added liquid; Russets may require more milk or butter.
• Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
• Warm milk reduces overmixing and keeps the texture smooth.
• For very smooth potatoes or immersion blending, the full 1 cup (240 ml) of milk may be needed.
• These can be held on warm for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth if needed.
• Nutrition was calculated using whole milk and the lower end of the milk range.
• Garlic confit oil and butter account for most of the fat content.
• Values are estimates and will vary based on milk choice and portion size.

 

If you’re making these slow cooker garlic confit mashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Slow Cooker Garlic Confit Mashed Potatoes

Amount Per Serving (240 g)

Calories 290 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 35mg12%

Sodium 620mg27%

Potassium 720mg21%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 450IU9%

Vitamin C 18mg22%

Calcium 90mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Slow Cooker Garlic Confit Mashed Potatoes? I’d love to hear how they turned out – leave a comment below and let me know.

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