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- 3 pounds of russet potatoes, peeled and chopped - 4 cloves of garlic, minced - 1 cup of chicken or vegetable broth - 1 cup of heavy cream - 1 cup of grated Parmesan cheese - 1 teaspoon of salt - ½ teaspoon of black pepper - 2 tablespoons of unsalted butter - Chives or parsley, chopped, for garnish When making mashed potatoes, I always choose russet potatoes. They are starchy and fluffy. This texture makes them perfect for mashing. Look for potatoes that are firm and smooth. Avoid any with dark spots or greenish skin. Fresh potatoes will give the best flavor and creaminess. You can kick up the flavor with a few extra ingredients. Try adding cream cheese for a tangy twist. Sour cream also adds a nice touch of richness. For a spicy kick, toss in a pinch of red pepper flakes. Each of these can make your mashed potatoes unique and tasty! First, gather all your ingredients. You need 3 pounds of russet potatoes. Peel and chop them into even pieces. Next, mince 4 cloves of garlic. Place the potatoes in your slow cooker. Add the minced garlic on top. Pour in 1 cup of chicken or vegetable broth. This adds flavor and moisture. Stir the mixture gently to combine everything well. Cover the slow cooker with its lid. Set it to low and cook for 7 to 8 hours. If you're short on time, you can set it to high for 3 to 4 hours. The potatoes should be fork-tender when done. Make sure to check them after the time is up. Fork-tender means a fork goes in easily, with no resistance. Once the cooking is complete, drain any extra liquid. Then, add 1 cup of heavy cream. Mix in 1 cup of grated Parmesan cheese, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 tablespoons of unsalted butter. Use a potato masher or an electric mixer to mash the potatoes. Smash them until they are smooth and creamy. Taste and adjust the seasoning if needed. Finally, transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley for a fresh look. To make the creamiest mashed potatoes, start with russet potatoes. Their starchy texture gives a fluffy result. After cooking, drain excess liquid carefully. Then, add heavy cream and butter for richness. Mix in grated Parmesan cheese for that savory kick. Mash gently to keep them light and airy. Feel free to taste and adjust salt and pepper as needed. Avoid using waxy potatoes like red or yellow. They can turn your mash gluey. Don't rush the cooking process; undercooked potatoes will be lumpy. Also, don't skip mashing before adding liquid. This step helps prevent a gluey texture. Lastly, be careful with the salt. Adding too much can overpower the flavors. A slow cooker is key for this recipe. It ensures even cooking and flavors blend well. Use a potato masher or an electric mixer for smoothness. A sturdy wooden spoon helps when mixing ingredients. Lastly, have a measuring cup handy for broth and cream. These tools make your cooking smooth and fun! {{image_2}} You can switch up the cheese in your mashed potatoes. Try using cheddar for a sharp taste. Goat cheese adds a creamy tang. For a nutty flavor, mix in Gruyère. Each cheese brings a new twist. Feel free to blend cheeses for even more fun! Herbs can make your mashed potatoes sing. Add fresh rosemary or thyme for a fragrant lift. Basil brings a sweet note, while dill adds freshness. Want a kick? Toss in some red pepper flakes or smoked paprika. These spices add depth and warmth to every bite. If you want a dairy-free version, use plant-based milk. Almond or oat milk works well. Replace heavy cream with coconut cream for a rich taste. Nutritional yeast can give a cheesy flavor without dairy. These swaps keep your mash creamy and delicious. To store leftover mashed potatoes, place them in an airtight container. Make sure the potatoes cool down to room temperature first. This helps keep them fresh and tasty. You can store them in the fridge for up to three days. If you want to save them for longer, freezing is a great option. When you’re ready to enjoy your mashed potatoes again, take them out of the fridge. You can reheat them in the microwave or on the stove. If using a microwave, heat in short bursts, stirring often. For stovetop, warm them in a pot over low heat. Add a splash of cream or broth to keep them creamy. Stir until hot and smooth. To freeze mashed potatoes, first let them cool completely. Then, scoop them into freezer-safe bags or containers. Press out as much air as you can before sealing. Label the bags with the date. Mashed potatoes can be frozen for up to two months. When ready to use, thaw them in the fridge overnight. Reheat as mentioned above for the best results. The best potatoes for mashed potatoes are russet potatoes. They have a light and fluffy texture. This makes them perfect for mashing. Yukon Gold potatoes are also great. They give a creamy taste and a smooth texture. Both types hold flavor well. You can use them to soak up garlic and Parmesan. Yes, you can make Garlic Parmesan Mashed Potatoes ahead of time. Cook them as usual in the slow cooker. After mashing, let them cool. Place them in an airtight container in the fridge. They can last for up to three days. Reheat them gently before serving. Add a splash of cream or broth to keep them creamy. Gummy mashed potatoes can happen for a few reasons. First, over-mashing can break down the potatoes too much. This releases extra starch and creates a gummy texture. Second, using waxy potatoes can lead to the same issue. Stick with russets or Yukon Golds for the best results. If you follow the recipe and mash gently, you will get smooth, creamy potatoes. Garlic Parmesan mashed potatoes are a tasty side dish. We’ve covered the best ingredients, cooking methods, and tips. You now know how to choose the right potatoes and avoid mistakes. You learned ways to add flavor with cheese and herbs and how to store leftovers. Remember, creamy potatoes are just a few steps away. With these tips, you can enjoy perfect mashed potatoes every time. Get cooking and impress your family with this simple recipe!

Slow Cooker Garlic Parmesan Mashed Potatoes

Indulge in the creamy goodness of Slow Cooker Garlic Parmesan Mashed Potatoes that will elevate your dinner table! This easy recipe combines tender potatoes, fragrant garlic, and rich Parmesan cheese, all made effortlessly in your slow cooker. Perfect for any occasion, these mashed potatoes will leave your guests craving more. Click through to discover the full recipe and add this delightful side dish to your meal plan today!
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Ingredients
  

3 pounds of russet potatoes, peeled and chopped

4 cloves of garlic, minced

1 cup of chicken or vegetable broth

1 cup of heavy cream

1 cup of grated Parmesan cheese

1 teaspoon of salt

½ teaspoon of black pepper

2 tablespoons of unsalted butter

Chives or parsley, chopped, for garnish

Instructions
 

Place the peeled and chopped potatoes in the slow cooker.

    Add the minced garlic and pour the chicken or vegetable broth over the potatoes. Stir gently to combine.

      Cover the slow cooker and cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are fork-tender.

        Once done, drain any excess liquid from the potatoes if necessary, then add the heavy cream, grated Parmesan cheese, salt, pepper, and butter.

          Using a potato masher or an electric mixer, mash the potatoes until smooth and creamy. Adjust seasoning to taste.

            Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley for a fresh touch.

              Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings