So many people ask why I would make potatoes in the slow cooker when they actually take shorter in the oven. My Garlic Dill Mashed potatoes will show you why!
The slow cooker/crock pot is a magical place. You put raw food in and in just a few hours, it comes out moist and ready to eat.
One of the best ingredients for the slow cooker is potatoes because people tend to dry them out by overcooking. Baking potatoes can lead to all the moisture evaporating away, while in a slow cooker, it is sealed in essentially steaming the potatoes instead of baking them.
Never worry about a dried out spud again, seriously! The first crock pot potato recipe on your list should be my Garlic Dill Mashed Potatoes.
Since your potatoes are heading for delicious creamy mashed potatoes and not a baked potato, the fact that they won’t have a crispy skin is perfect.
Potatoes work wonders in the crock pot, but mashed potatoes are pure magic! They caramelize a little against the sides, adding a sweet note and gentle brown color that is hard to achieve by steaming or boiling.
I suppose you could bake, but that too would result in cakey texture. I prefer to use red potatoes for skin-on mashed potatoes. They are flavorful and silky, so they mix in perfectly with other add-ins.
Best Mashed Potatoes
Other good potato varieties for mashed potato include any higher starch potato like, Russet or Yukon Gold. These are fluffy and mash well without having to add lots of butter and sour cream… unless you are into that sort of thing (like me!).
Although everyone prefers mashed potatoes, some cooks get a little worried about adding too much milk and other goodness to the mix because your taters will be runny.
This is an honest concern, most mashed potato recipes call for a quantity of potatoes and let’s face it, they come in many shapes and sizes, so no recipe is “one size fits all”.
My advice is to start slow and add more, however if you do find yourself in a pickle and need to thicken those bad boys up, use a few tablespoons of dehydrated mashed potatoes. I know, I know!
It is my dirty little secret. I keep a box in the darkest depths of my pantry for situations just like this. They are instant and work like a charm. No one will know, I promise. Just hide the box. You can also use them to thicken up deviled egg filling, wink, wink.
Dill Mashed Potatoes Ingredients
- Potatoes – Using russet potatoes or Yukon gold potatoes will yield the fluffiest potatoes. Waxy potatoes like red potatoes tend yo be a little bit gummy when mashed.
- Butter – If you know me, you know I love butter! Use a high quality butter here to ensure you’re getting the most delicious potatoes.
- Chicken broth – If you’d like to keep these potatoes vegetarian, you could swap this for a vegetable broth instead. Use low sodium so that they aren’t too salty.
- Fresh dill – you’ll be surprised at what a handful of fresh chopped dill will do to a batch of mashed potatoes. Fresh herbs are always a fun addition to any dish.
- Garlic cloves – I prefer to use fresh garlic to take the flavor to the next level, but you could use garlic powder if you’d prefer to. Just know the flavor is dulled down a bit.
- Sour cream – You can’t have mashed potatoes without sour cream! This adds a bit of tang and also a level of creaminess to our potatoes.
- Milk – I like to use full fat milk for the best flavor. Check out the section below for some dairy free alternatives.
- Salt and pepper – Add some sea salt and freshly cracked black pepper to taste. Or you can allow each person to add their own.
- Chives – Also known as green onions, I love using these as a topping for my dill mashed potatoes.
How to Make Slow Cooker Dill Mashed Potatoes
- Prepare slow cooker. Start your slow cooker on high heat and place butter and chicken broth in the bottom. Allow it to start melting while you chop your potatoes.
- Cook potatoes. Add potatoes and top with garlic and dill. Cover and cook for 3-4 hours. The cook time will vary greatly depending on the size you cut your potatoes. Cook until soft and easily mashed with a fork.
- Add dairy and mix. When soft, add sour cream and 1/2 cup milk, using a ricer or electric hand mixer directly into the slow cooker pot and ship those babies up!
- Season. Add more milk if texture is still too thick. Season with salt and pepper, top with chives and serve!
- Different herb – If you’re reading this recipe, chances are you like dill. But feel free to use a different herb if you’d like. Try some roasted garlic or maybe even some fresh thyme.
- Non-dairy milk – If you are trying to make these potatoes dairy free, you can use your favorite nut milk. Make sure it is unsweetened so that you don’t have a strange flavor.
- Mashing – If you prefer large chunks, consider using a potato masher instead of an electric mixer to mash potatoes.
- Cheese – Take these dill mashed potatoes up a notch by adding cheese! Parmesan cheese would add so much flavor and make these potatoes a great side dish.
Storage and Freezing
Storage: You can store these mashed potatoes in an airtight container in the refrigerator for three to five days. You can also store in a ziploc bag.
Freezing: To freeze leftover potatoes, put them in a freezer bag and remove as much air as possible. They will stay for up to six months.
Delicious meals to serve with potatoes
- Dijon Pork Chops
- Stuffed Meatloaf
- Classic Prime Rib
- Cube Steak Recipe
- Brined Turkey
- Crab Stuffed Beef
- Fireman Chicken
Slow Cooker Garlic Dill Mashed Potatoes
- Start your slow cooker on high heat and place butter and chicken broth in the bottom. Allow it to start melting while you chop your potatoes.
- Add potatoes and top with garlic and dill. Cover and cook for 3-4 hours. The cook time will vary greatly depending on the size you cut your potatoes. Cook until soft and easily mashed with a fork.
- When soft, add sour cream and 1/2 cup milk, using a ricer or electric hand mixer directly into the slow cooker pot and ship those babies up!
- Add more milk if texture is still too thick. Season with salt and pepper, top with chives and serve!
- If you’ve tried this recipe, come back and let us know how it was!