When it comes to creamy, cheesy mashed potatoes with a rich garlic herb infusion, this Slow Cooker Cheesy Garlic Herb Mashed Potatoes recipe is a game-changer. Whether you’re planning a holiday feast or a cozy family dinner, these mashed potatoes bring maximum flavor with minimal effort. I found this recipe on iwuvcooking.com, and it’s quickly become my go-to for a comforting, crowd-pleasing side dish.
Here’s how you can make this creamy, dreamy side dish using your slow cooker, Instant Pot, or stove-top.
What Makes This Recipe Special?
These mashed potatoes are infused with garlic, sage, and thyme, cooked slowly to maximize flavor, and finished with luxurious Gruyere cheese for a silky, cheesy finish. The optional parmesan rind adds an extra layer of umami that takes these potatoes to the next level. Whether served alongside a roast or on their own, they’re a guaranteed hit.
Slow Cooker Cheesy Garlic Herb Mashed Potatoes Recipe
Ingredients
- 4 pounds Yukon Gold potatoes, peeled and quartered
- 3 cups heavy cream
- 1 cup whole milk
- 8 fresh sage leaves, plus more for serving
- 3 sprigs fresh thyme, plus more for serving
- 4 cloves garlic, smashed
- 1 parmesan rind (optional)
- 6 tablespoons salted butter, at room temperature
- Kosher salt and black pepper, to taste
- 1 cup shredded Gruyere cheese (or more!)
Instructions
Slow Cooker Method
- Cook the Potatoes:
Add the potatoes, parmesan rind (if using), heavy cream, milk, sage, thyme, and garlic to the slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours, until the potatoes are fork-tender. Switch the slow cooker to warm. - Mash the Potatoes:
Drain the potatoes, reserving the cream. Discard the thyme, sage, and parmesan rind. Use a potato ricer or masher to mash the potatoes, then return them to the slow cooker. - Add Butter and Cheese:
Stir in 1 ½ cups of the reserved cream, butter, and Gruyere cheese. Add more cream as needed to achieve your desired consistency. Season with salt and pepper. Cover and let the cheese melt, about 15 minutes. - Serve:
Garnish with additional fresh herbs and butter. Keep the potatoes warm in the slow cooker for up to 4 hours.
Instant Pot Method
- Cook the Potatoes:
Combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage in the Instant Pot. Cook on low pressure for 15 minutes. Release the steam and switch the pot to warm. - Mash and Finish:
Drain the potatoes, reserving the cream. Discard the thyme, sage, and parmesan rind. Mash the potatoes and stir in the cream, butter, and cheese as described above. - Serve:
Keep warm until ready to serve, garnishing with fresh herbs and butter.
Stove-Top Method
- Cook the Potatoes:
In a large Dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook for 20-25 minutes, until fork-tender. - Mash and Finish:
Drain the potatoes, reserving the cream. Discard the thyme, sage, and parmesan rind. Mash the potatoes, then return them to the warm pot and stir in the cream, butter, and cheese. - Serve:
Serve warm, garnished with fresh herbs and butter.
Tips for Success
- Choose the Right Potatoes: Yukon Golds are perfect for creamy mashed potatoes due to their buttery texture.
- Infuse Maximum Flavor: Simmering the potatoes with fresh herbs and garlic infuses every bite with aromatic goodness.
- Make It Extra Cheesy: Feel free to add more Gruyere or even mix in other cheeses like Parmesan or cheddar for extra richness.
Why You’ll Love This Recipe
This dish is a crowd-pleasing side that’s perfect for holidays, special occasions, or simply elevating your weeknight dinners. It’s versatile, easy to make, and packed with flavor. Whether you use a slow cooker, Instant Pot, or stovetop, these mashed potatoes are destined to become a favorite at your table.
Let me know how this recipe worked for you! Don’t forget to visit iwuvcooking.com for more delicious and easy-to-make recipes.
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