Go Back

Slow Cooker Cheesy Garlic Herb Mashed Potatoes

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Servings 8

Equipment

  • Instant Pot
  • Slow Cooker

Ingredients
  

  • 4 pounds Yukon gold potatoes peeled and quartered
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 leaves fresh sage plus more for serving
  • 3 sprigs fresh thyme plus more for serving
  • 4 cloves garlic smashed
  • 1 parmesan rind optional
  • 6 tbsp salted butter room temperature
  • Kosher salt and black pepper
  • 1 cup shredded gruyere cheese or use more!

Instructions
 

Slow Cooker

  • In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using),heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm.
  • Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher.
  • Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
  • Serve the potatoes topped with additional fresh herbs and butter.

Instant Pot

  • In the bowl of your instant pot, combine the potatoes, parmesan rind (if using),heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.
  • Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher.
  • Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
  • Serve the potatoes topped with additional fresh herbs and butter.

Stove Top

  • Ina 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 20-25 minutes, until the potatoes are fork tender.
  • Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
  • Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy.
  • Serve the potatoes topped with additional fresh herbs and butter.
Keyword Garlic, Potatoes, Sage, Thyme