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- 3 pounds russet potatoes, peeled and cut into uniform chunks - 4 cloves garlic, finely minced - 1 cup chicken or vegetable broth - 1 cup heavy cream (or substitute with half-and-half for a lighter option) - 1 cup grated Parmesan cheese (preferably freshly grated for best flavor) - 1 teaspoon salt (adjust as needed) - ½ teaspoon freshly ground black pepper - 2 tablespoons unsalted butter (for rich flavor) - Fresh chives or parsley, finely chopped, for garnish When making mashed potatoes, I prefer russet potatoes. These potatoes have a high starch content. This makes them fluffy and light. Look for potatoes that feel firm and have smooth skin. Avoid any that show signs of sprouting or soft spots. You can easily adapt this recipe for different diets. For a vegan option, use vegetable broth and swap heavy cream for coconut milk or cashew cream. If you're lactose intolerant, try using lactose-free milk and cheese. These swaps keep your mashed potatoes creamy and delicious! Start by peeling the russet potatoes. Cut them into even chunks. This helps them cook evenly. Place the chunks directly into the slow cooker. Make sure they fit well without crowding. Next, add the minced garlic over the potatoes. Pour in the chicken or vegetable broth. Stir gently to coat the potatoes with the broth. This step spreads the garlic flavor evenly. Now, secure the lid on your slow cooker. You can set it to cook on low for 7-8 hours. If you’re short on time, use the high setting for 3-4 hours. The goal is to have tender potatoes that you can pierce easily with a fork. After cooking, check for extra liquid. If it looks too watery, drain some off. Add the heavy cream, grated Parmesan cheese, salt, pepper, and butter. Use a potato masher or an electric mixer to mash until it’s creamy. Taste and adjust seasoning as needed. To boost garlic flavor, use fresh garlic. Fresh garlic gives a strong taste. If you want more, add an extra clove or two. Roasting the garlic first will give it a sweet flavor. Just wrap it in foil and bake until soft. You can mix roasted garlic into the potatoes for a deeper taste. For creamy mashed potatoes, use heavy cream. This adds richness and smoothness. If you want a lighter option, use half-and-half. Always taste and adjust seasoning later. For the best texture, mash the potatoes while they are warm. This helps them blend better with the cream and butter. You can make mashed potatoes thick or thin. For thick potatoes, add less liquid. For thinner mashed potatoes, add more broth or cream. If your potatoes are too thick, slowly mix in more cream until you reach the desired texture. Always mash in small batches for better control. {{image_4}} You can boost flavor by adding herbs. Fresh rosemary or thyme works great. Simply chop a tablespoon of either herb and mix it in with the garlic. These herbs add a nice earthy taste, making the dish even better. Parmesan is classic, but you can try other cheeses. Cheddar can give a sharp flavor. A mix of mozzarella and gouda adds creaminess. Just remember to adjust the amount to keep the texture smooth. Adding sour cream or cream cheese makes the potatoes extra rich. Use half a cup of either for a tangy twist. Mix them in when you add cream and cheese. This will make your mashed potatoes creamy and flavorful. To store leftover mashed potatoes, place them in an airtight container. Make sure the container is clean and dry. Cover the potatoes well to keep them fresh. They can last up to three days in the fridge. If you want to keep them longer, consider freezing. When it's time to reheat, take out the mashed potatoes from the fridge. Place them in a pot over low heat. Stir in a splash of heavy cream or milk to revive their creaminess. Heat slowly, stirring often, until warm. You can also use the microwave, but be careful not to dry them out. To freeze, first let the mashed potatoes cool completely. Spoon them into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. Label the bags with the date. They can last up to two months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as needed. Yes, you can use other potatoes. Yukon Golds are a great choice. They have a buttery taste and smooth texture. Red potatoes work well too, but they might not be as creamy. If you pick a waxy potato, the mash may be less fluffy. Stick to starchy potatoes for the best results. You can make these mashed potatoes ahead of time. After cooking them in the slow cooker, mash them as usual. Place them in a dish, cover with plastic wrap, and refrigerate. To reheat, warm them on the stove or in the microwave. Add a splash of cream to keep them creamy. Yes, you can make these on the stove. Boil the potatoes in a large pot until tender. Drain and add garlic, broth, cream, cheese, salt, pepper, and butter. Mash until smooth. This method takes less time than using a slow cooker. Garlic Parmesan mashed potatoes pair well with many dishes. Try them with grilled chicken, beef, or roasted vegetables. They also complement meatloaf and pork chops. A fresh salad on the side adds a nice crunch. Enjoy these potatoes as a comforting side dish! You have everything you need to make perfect slow cooker garlic parmesan mashed potatoes. We covered the key ingredients and how to choose the best potatoes. I shared tips for cooking and achieving the right texture. You can also tweak the recipe to meet dietary needs or make variations to enhance flavors. Remember, leftovers can be stored or frozen for later. With these insights, you can create delicious mashed potatoes that will impress. Enjoy your cooking adventure and make it your own!

Slow Cooker Garlic Parmesan Mashed Potatoes

Indulge in the ultimate comfort food with creamy slow cooker garlic Parmesan mashed potatoes! This easy recipe combines tender russet potatoes with rich garlic, creamy broth, and fresh Parmesan for the perfect side dish. Discover step-by-step instructions to create a smooth, velvety texture that will elevate any meal. Ready to impress your family at dinner? Click through to explore the full recipe and make your next gathering deliciously memorable!
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Ingredients
  

3 pounds russet potatoes, peeled and cut into uniform chunks

4 cloves garlic, finely minced

1 cup chicken or vegetable broth

1 cup heavy cream (or substitute with half-and-half for lighter option)

1 cup grated Parmesan cheese (preferably freshly grated for best flavor)

1 teaspoon salt (adjust as needed)

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter (for rich flavor)

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Begin by preparing the potatoes: peel and chop them into even-sized pieces and place them in the slow cooker. This ensures even cooking.

    Add the minced garlic, then pour the chicken or vegetable broth over the potatoes. Stir gently to make sure the potatoes are well-coated and the garlic is evenly distributed.

      Secure the lid on the slow cooker, then set it to cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.

        When the cooking time is complete, check for any excess liquid. If there's too much, drain it off before proceeding. Add the heavy cream, grated Parmesan cheese, salt, pepper, and butter to the potatoes.

          Using a potato masher or an electric mixer, mash the mixture to your desired consistency, mixing until smooth and creamy. Taste, and adjust the seasoning with additional salt or pepper, if necessary.

            Once the potatoes are perfectly mashed, transfer them into a serving bowl. For an appealing finish, garnish with a sprinkle of freshly chopped chives or parsley, adding a pop of color and freshness.

              - Prep Time: 15 minutes

                - Total Time: 8 hours (includes slow cooking time)

                  - Servings: 6

                    Presentation Tips: For added flair, consider drizzling a little extra heavy cream over the mashed potatoes right before serving, and place some extra grated Parmesan on top. Serve alongside your favorite protein for a comforting meal.