Slow Cooker Garlic Mashed Potatoes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Garlic Mashed Potatoes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Garlic Mashed Potatoes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds red potatoes, diced with
• peel
• 1/4 cup water
• 1/4 cup butter
• 1 1/4 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black
• pepper
• 1/2 cup milk, or as needed

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the potatoes, water, and butter into a slow cooker

Step 2: Technique & Execution

Season with salt, garlic powder, and pepper

Step 3: Technique & Execution

Cover, and cook on Low for 7 hours, or High for 4 hours

Step 4: Technique & Execution

Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency

Step 5: Technique & Execution

Keep warm on low until serving.