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- 3 pounds russet potatoes - 4 cloves garlic - 1 cup chicken or vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 4 tablespoons unsalted butter - Salt and pepper to taste - Fresh chives for garnish In this recipe, I focus on simple and quality ingredients. First, I choose 3 pounds of russet potatoes. These potatoes are great because they are starchy and creamy when cooked. Next, I use 4 cloves of garlic. This adds a rich flavor that makes the dish special. For the liquid, I pour in 1 cup of chicken or vegetable broth. This broth gives depth and enhances the taste of the potatoes. Then, I add 1 cup of heavy cream. This makes the mash creamy and rich. I also include 1 cup of grated Parmesan cheese. It adds a nice cheesy flavor that pairs well with the garlic. I also use 4 tablespoons of unsalted butter. This adds richness and smoothness to the potatoes. Don't forget to season with salt and pepper to bring out the flavors. Finally, I like to use fresh chives for garnish. They add a pop of color and a fresh taste. These ingredients come together to create a comforting, flavorful dish that you can enjoy anytime. - Peel and cube the potatoes. Aim for 1-inch pieces to ensure even cooking. - Mince the garlic. Fresh garlic gives the best flavor, but you can use jarred if needed. - Layer the ingredients in the crockpot. Start with the potatoes, then add the garlic. - Pour in 1 cup of chicken or vegetable broth. This helps cook the potatoes well. - Dot the top with cubed butter for extra richness. - Cover the crockpot and cook. Use low for 6-7 hours or high for 3-4 hours. Check for tenderness with a fork. - Once cooked, add the heavy cream and grated Parmesan cheese. This makes the potatoes creamy. - Use a potato masher or hand mixer to mash the potatoes. Mash until creamy or leave a few chunks, if you like. - Season with salt and pepper to taste. Mix well to combine all flavors. - Serve warm, garnishing with chopped chives for a fresh touch. To make your mashed potatoes creamy, adjust the cream and cheese. If you like it richer, add more heavy cream and Parmesan cheese. Start with one cup of each. You can always add more later. Butter also plays a big role here. It adds flavor and richness. Use unsalted butter for better control over saltiness. Some people love smooth mashed potatoes, while others prefer a chunky style. If you want smooth potatoes, use a hand mixer. Mix until no lumps remain. For a chunkier texture, use a potato masher. Mash lightly to keep some pieces intact. Experiment to find your favorite texture. When serving, try a large bowl for family-style meals. Individual ramekins add a nice touch for guests. Top with extra Parmesan and chopped chives for color. These mashed potatoes pair great with roasted chicken or steak. They also complement a rich gravy well. {{image_2}} You can boost flavor in many fun ways. Try adding fresh herbs like rosemary or thyme. These add depth and a nice aroma. You can also sprinkle in spices such as paprika or cayenne for a kick. If you want a twist, swap out Parmesan for other cheeses. Cheddar or Gruyère can add a rich taste. For those who follow a vegan diet, use plant-based cream or nut milk instead of heavy cream. Vegan butter can replace regular butter. This makes the dish creamy without dairy. If you need a gluten-free option, check the broth label. Many brands offer gluten-free broth that works perfectly. If russet potatoes aren’t available, try Yukon Gold or red potatoes. They give a different texture and taste. You can also experiment with broth types. Vegetable broth adds a lighter flavor, while chicken broth offers a richer taste. Using homemade broth can elevate the dish even more. Store your leftover creamy garlic Parmesan mashed potatoes in airtight containers. Glass or plastic containers work well. Allow them to cool completely before sealing. Keeping them in the fridge helps maintain freshness. They should last up to four days. You can reheat mashed potatoes in several ways. The microwave is quick and easy. Place the potatoes in a microwave-safe dish. Heat in short bursts, stirring in between. Stovetop reheating is also great. Add a splash of cream or broth to keep them creamy. Stir gently over low heat until warm. To freeze mashed potatoes, let them cool and pack them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you're ready to use them, thaw in the fridge overnight. Reheat as mentioned above for the best results. Yes, you can. You can make these mashed potatoes on the stove. Start by boiling the peeled and cubed potatoes in a large pot of salted water. Cook them until they are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the minced garlic, broth, cream, butter, and cheese. Mash everything together until smooth and creamy. If your mashed potatoes are lumpy, don’t worry. You can fix them easily. First, try mashing them again with a potato masher. If that doesn’t work, use a hand mixer or food processor. Mix on low speed until smooth. If they are still lumpy, add a bit more cream or broth and mix again. Yes, you can use frozen potatoes. However, the texture might change. Frozen potatoes can be more watery when cooked. Thaw them first and drain any excess moisture. Then, you can follow the same steps as the fresh potatoes. Keep an eye on the cooking time, as frozen potatoes may take longer to cook until tender. This blog post covered how to make creamy mashed potatoes in a crockpot. We explored the key ingredients, like potatoes, cream, and cheese. You learned how to prepare and cook each part step by step. I shared tips for the perfect texture and ideas for serving. We also discussed variations and storage tips. Try these methods for a delicious twist on a classic dish. Enjoy your cooking adventures, and remember, the best mashed potatoes start with good ingredients!

Creamy Garlic Parmesan Mashed Potatoes (Crockpot)

Indulge in Creamy Garlic Parmesan Mashed Potatoes with this easy crockpot recipe that will elevate your dinner game! Made with russet potatoes, garlic, and rich Parmesan cheese, this dish promises comfort in every bite. Perfect for any occasion, it's creamy, flavorful, and super simple to make. Click through to discover the full recipe and impress your family and friends with this delicious side dish!
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Ingredients
  

3 pounds russet potatoes, peeled and cubed

4 cloves garlic, minced

1 cup chicken or vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

4 tablespoons unsalted butter, cubed

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Instructions
 

Place the peeled and cubed potatoes in the crockpot.

    Add the minced garlic and pour the chicken or vegetable broth over the potatoes.

      Dot the top with the cubed butter for added richness.

        Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

          Once cooked, add the heavy cream and grated Parmesan cheese to the potatoes.

            Using a potato masher or hand mixer, mash the potatoes until they reach your desired level of creaminess.

              Season with salt and pepper to taste, mixing well.

                Serve warm, garnishing with chopped chives for a fresh finish.

                  Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8

                    - Presentation Tips: Serve in a large bowl or individual ramekins, topped with a sprinkle of extra Parmesan and a few chives for color.