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.

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

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

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.

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Nutrition