Slow Cooker Garlic Parmesan Mashed Potatoes
These Slow Cooker Garlic Parmesan Mashed Potatoes are creamy, flavorful, and contain just a few simple ingredients!
Ingredients
- 3 pounds red potatoes, washed and cut into chunks see note below
- 1 cup water
- ½ cups chicken broth
- 3 tablespoons unsalted butter
- 2 cups plain Greek yogurt
- 1½ tablespoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Parmesan cheese
- 2-3 tablespoons milk (if needed)
Instructions
- Add potatoes to slow cooker. Pour water and chicken broth over potatoes. Cover and cook on high 3-4 hours or on low, 5-6 hours, or until potatoes are tender.
- When potatoes are ready, drain liquid. Add in butter, Greek yogurt, garlic, salt, pepper, and cheese.
- Using a potato masher or electric hand mixer, mix until potatoes have reached your desired consistency. If needed, milk and/or more Greek yogurt can be added. Taste and adjust seasonings, if needed. Serve immediately.
Notes
- Potatoes can be peeled if you prefer not to have the skins in your mashed potatoes.
- These potatoes are creamy from the Greek yogurt, but if you like them creamier, add 2-3 tablespoons of milk and adjust from there.
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- I like to serve this side dish with this parmesan lemon chicken, creamy pork tenderloin, or easy salisbury steak.
- See my tips and tricks for making these Slow Cooker Mashed Potatoes above the recipe box.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 40g | Protein: 17g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 846mg | Potassium: 1172mg | Fiber: 4g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 22mg | Calcium: 304mg | Iron: 2mg