Let me start out by saying that Katie and I was truly excited to try crock pot garlic mashed potatoes. This buttery fluffy goodness was supposed to take 2-3 hours. I naturally started the process at 4 pm thinking they will be done around 6:30 pm. After an awful 7 hours, these potatoes were barely done and our stomachs were not happy with us. Also, the garlic was not cooked with the potatoes so it ended up being a sticky starch mess with raw garlic surprises. They don’t deserve a beautiful end product picture.

The bright side to this bitter (my mood not taste) disaster is that they were great leftovers.





Try at your own risk

Slow Cooker Buttery Garlic Mashed Potatoes 

  • 2 pounds red potatoes, washed and chopped into 2-inch pieces (you don’t need to peel them)
  • 4 tablespoons butter
  • ½ cup sour cream (or plain greek yogurt)
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
  • ½ teaspoon dried or fresh basil
  • ¼ teaspoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup milk