Slow Cooker Garlic Smashed potatoes are a simple and low maintenance side dish but they really pack a delicious flavor punch.
Smashed Potatoes is my daughter’s very favorite side dish. I make them often but there are times that I really don’t feel like peeling and boiling potatoes. There are also times that I don’t want to dirty up too many dishes. I started making my mashed potatoes in the Crock Pot because they are much less work that way.
Frequently Asked Questions About Slow Cooker Garlic Smashed Potatoes
What kind of potatoes can I use
You can use any type of potatoes that you have on hand. I used red potatoes for this recipe because I enjoy the creamy texture of the red potatoes. However, you can use any of the following potatoes that you like or have on hand.
- Yukon Gold
How do I reheat leftover mashed potatoes
- In the Microwave: Place your leftover potatoes on a microwave safe dish and reheat covered for best results. I find adding a small amount of milk will help retain the creamy texture.
- On the Stovetop: Place your leftover mashed potatoes in a saucepan and reheat over medium heat until they are warmed through. I also add a small amount of milk when reheating this way for a more creamy texture.
- In the Slow Cooker: Spray your liner with non stick spray, and cook on low for 2 to 3 hours stirring occasionally. I also add about one or two tablespoons of milk to give a creamy texture.
Can I freeze mashed potatoes
The answer to this is technically yes. However, for my family personally we do not like the texture of potatoes after they have been frozen. They tend to be a little more watery and more of a mushy type of texture. If you don’t mind the texture change then you can totally freeze your mashed potatoes. For my family we do not like the texture change so I never freeze mashed potatoes. Mashed potatoes can be frozen for up to 6 months, and thawed in the fridge overnight and reheated by the methods above.
Ways to use leftover Garlic Smashed Potatoes
Have leftover mashed potatoes and want to get creative while using them? Here are some ideas to help you use up your leftovers.
- Shepherds Pie
- Potato Cakes
- Easy Potato Dumplings
- Potato Soup
- Potato Bread
Additional Add Ins
If you are looking to jazz up your smashed potatoes here are some items that you could add to your potatoes to take them up a couple notches.
- Sour Cream
- Green Onions
- Plain Greek Yogurt
- Bacon Pieces or Bacon Bits
- Shredded Cheddar Cheese
- Parmesan Cheese
Slow Cooker Garlic Smashed Potatoes
5 pounds small red potatoes, scrubbed and cut into equal chunks if needed
5 cloves garlic, minced
3 tablespoons olive oil
1 ½ teaspoon salt
½ cup water
¾ cup (6 ounces) cream cheese
½ cup milk
1 teaspoon finely chopped chives
How To Make
1. Prepare the slow cooker liner with nonstick cooking spray.
2. Inside the slow cooker liner, place the potatoes. Pour oil over the potatoes.
3. Then, add the garlic, oil, salt, and water. Toss the potatoes to coat evenly.
4. Cover the slow cooker and cook on high for 3 to 4 hours.
5. When the potatoes are cooked through, beat the potatoes inside the slow cooker liner using a hand held electric mixer.
6. Stir the cream cheese into the potatoes. Then, add the milk a little at a time until you like the consistency.
7. Stir in the chives, sprinkling some over the top, and serve.
- Be sure to grease your slow cooker for easy clean up. Or use a slow cooker liner if you want zero clean up!
- We are leaving the skin on these potatoes so be sure to wash them thoroughly.
- When cutting your potatoes try to keep the size uniform.
More Slow Cooker Recipes
Slow Cooker Garlic Smashed Potatoes
- Crock Pot or Slow Cooker
- 5 pounds red potatoes scrubbed and cut into equal chunks if needed
- 5 cloves garlic minced
- 3 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ cup water
- 6 ounces cream cheese
- ½ cup milk
- 1 teaspoon chives finely chopped
- Prepare the slow cooker liner with nonstick cooking spray.
- Inside the slow cooker liner, place the potatoes. Pour oil over the potatoes.
- Then, add the garlic, oil, salt, and water. Toss the potatoes to coat evenly.
- Cover the slow cooker and cook on high for 3 to 4 hours.
- When the potatoes are cooked through, beat the potatoes inside the slow cooker liner using a hand held electric mixer.
- Stir the cream cheese into the potatoes. Then, add the milk a little at a time until you like the consistency.
- Stir in the chives, sprinkling some over the top, and serve.