Description

Slow Cooker Garlic Confit Mashed Potatoes are a creamy, flavorful side dish made effortlessly in a slow cooker. Yukon Gold potatoes are slowly cooked with chicken broth and kosher salt until tender, then mashed with rich garlic confit cloves, garlic confit oil, butter, and warmed milk or half-and-half. This hands-off recipe produces a velvety texture perfect for comforting meals.

Ingredients

Potatoes and Broth

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

Garlic and Fat

8 garlic confit cloves
¼ cup (60 ml) garlic confit oil
6 tbsps (85 g) unsalted butter, softened

Dairy and Seasoning

¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
½ tsp (1 g) black pepper

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Instructions

Prepare Potatoes: Add the peeled and cut Yukon Gold potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir gently to coat the potatoes evenly, then spread them into a mostly even layer for even cooking.
Slow Cook Potatoes: Cover the slow cooker and cook on high for 3 to 4 hours until the potatoes are very tender and easily pierced with a fork. Some cooking liquid may remain, which will help create creamy mashed potatoes.
Drain Excess Liquid: Carefully pour off excess liquid from the slow cooker, leaving about ½ cup (120 ml) of liquid behind. This helps maintain moisture without making the mash watery.
Add Garlic and Butter: Add the garlic confit cloves, garlic confit oil, and softened unsalted butter to the potatoes. Mash directly in the slow cooker using a potato masher or fork until the mixture is smooth or slightly textured based on preference.
Incorporate Milk: Slowly stir in the warmed milk or half-and-half, adding just enough to reach the desired creamy consistency. Add additional milk a few tablespoons (15 ml) at a time if needed to avoid over-thinning.
Season and Serve: Season the mashed potatoes with black pepper and additional salt to taste. If not serving immediately, switch the slow cooker to the warm setting, keep the potatoes covered, and stir occasionally to maintain texture. Add a little more milk or broth if the mash thickens while holding.

Notes

Yukon Gold potatoes mash smoothly with minimal added liquid; Russet potatoes may require more milk or butter.
Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
Warmed milk reduces overmixing and helps keep the mashed potatoes creamy and smooth.
For an ultra-smooth texture, or when using immersion blender, the full 1 cup (240 ml) of milk may be necessary.
Mashed potatoes can be held on warm in the slow cooker for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth as needed.
Nutrition estimates use whole milk and the lower end of the milk range.
Garlic confit oil and butter contribute the most to the fat content.
Nutrition values are estimates and can vary based on milk choice and portion size.