Crockpot Garlic Mashed Potatoes

These Crockpot Garlic Mashed Potatoes feature creamy potatoes with a hint of roasted garlic. Perfect for a healthy dinner, it’s a simple recipe that blends rich, comforting flavors into a nutritious side dish with minimal effort.

Why You’ll Love This Recipe

This dish is a nutritious, comforting option that transforms creamy potatoes with a hint of roasted garlic into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with vitamins and taste. Versatile—serve with protein or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Cut Potatoes Evenly: Ensures uniform cooking and texture.
• Roast Garlic First: Adds deeper flavor and aroma.
• Mash Gently: Keeps potatoes light and fluffy.
• Check Consistency: Should be creamy but not runny.
• Avoid Overmixing: Prevents a gluey texture.
• Serve Warm: Maximizes the garlicky appeal.
• Thicken if Desired: Add more milk if too thick.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.
• Use Liner: Eases cleanup.

Yield: 6 servings

Crockpot Garlic Mashed Potatoes

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Crockpot garlic mashed potatoes, healthy dinner side.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ¼ cup low-fat sour cream
• ½ cup unsweetened almond milk
• 1 tsp olive oil
• 1 tsp salt
• 2 lbs Yukon Gold potatoes
• 2 tbsp butter
• 2 tbsp chopped chives
• 2 tbsp grated Parmesan cheese
• 4 cloves garlic

Instructions

1. Prepare Potatoes: Peel and cube potatoes into even pieces.
2. Roast Garlic: Toss garlic cloves with olive oil, wrap in foil, and roast at 400°F for 20 minutes; let cool and peel.
3. Layer in Crockpot: Place cubed potatoes and roasted garlic in the crockpot.
4. Add Liquid: Pour in almond milk and season with salt and black pepper.
5. Set Crockpot: Cover and cook on low for 4-6 hours or high for 2-3 hours until potatoes are tender.
6. Mash Potatoes: Use a potato masher to mash the cooked potatoes and garlic, adding butter and sour cream.
7. Adjust Consistency: Stir in more milk if needed for creaminess.
8. Check Seasoning: Taste and adjust salt and pepper as desired.
9. Prepare Garnish: Rinse and chop fresh chives.
10. Serve and Enjoy: Sprinkle with Parmesan and chives, then serve warm, savoring this garlicky delight!

Notes

• Cut potatoes evenly for uniform cooking; roast garlic for flavor.
• Mash gently for fluffiness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently with milk.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 212Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 15mgSodium 486mgCarbohydrates 34gFiber 3gSugar 2gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Potatoes (2 lbs): Yukon Gold, peeled and cubed, for creaminess.
• Garlic (4 cloves): Roasted, for depth.
• Milk (½ cup): Unsweetened almond, for moisture.
• Butter (2 tbsp): For richness.
• Sour Cream (¼ cup): Low-fat, for tanginess.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Chives (2 tbsp): Chopped, for garnish.
• Olive Oil (1 tsp): For roasting garlic.
• Parmesan Cheese (2 tbsp): Grated, optional for topping.

Variations and Substitutions

• Potato Swap: Use sweet potatoes or omit.
• Garlic Swap: Use garlic powder or omit.
• Milk Swap: Use coconut milk or omit.
• Butter Swap: Use margarine or omit.
• Sour Cream Swap: Use Greek yogurt or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use white pepper or omit.
• Herb Swap: Use parsley or omit chives.
• Oil Swap: Use avocado oil or omit.
• Cheese Swap: Use nutritional yeast or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm with a splash of milk, stirring gently.

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