These slow cooker mashed potatoes are made with whole heads of roasted garlic and fresh rosemary.
Roasted garlic makes everything better. Slow cookers allow me to survive.
I have indulgence issues so I put 4 whole heads of roasted garlic in our pot of mashed potatoes and pile in the rosemary. It’s okay I know I have a problem…but this somehow makes it all okay again.
It’s been a wild zoo over here the past few weeks and I have been struggling just to keep treading water across the board on tons of projects. Paperwork stacks up, dishes stack up, blog posts stack up. Somewhere in this week I’m supposed to take a vacation too like a normal person and relax.
Relaxing is not my strong suit. A big glass of wine and smells of roasted garlic help.
Maybe it will help me forget that my children can single handedly destroy our house in 2.567 seconds. Their uncanny ability to locate and dump Cheerios all over my house is unparalleled.
Toys strewn across the house? Check. Bedding pulled out of the beds by one while I’m bathing the other? Check. Adorable grimy faces smiling with food or dirt covering them? Double check.
Consider this me raising my wine glass to moms in the thick of toddler rearing. Hopefully this recipe will help you actually get to drink a glass of wine and relax at your next get together instead of whipping potatoes at the last minute.
Slow Cooker Roasted Garlic Rosemary Mashed Potatoes
- 4 whole heads garlic
- 2 sprigs fresh rosemary
- 4 tablespoons olive oil
- 11 medium potatoes I use golden but reds or russets can be substituted, scrubbed clean
- 1 cup hot milk
- 2 tablespoons butter
- 1/2-1 teaspoon salt to taste
- 1/2 teaspoon pepper
- onion powder optional
For Roasted Garlic
- Preheat oven to 375 degrees.
- Cut the tops off of garlic leaving the skin intact but revealing the top of each clove.
- Place all four heads of garlic and the sprigs of rosemary in enough tin foil to be able to completely wrap them closed.
- Pour one tablespoon of olive oil over each head of garlic and wrap foil tightly closed.
- Place in a baking dish or on a rimmed cookie sheet to catch any oil that seeps out.
- Roast for 1 hour. Allow to cool and remove roasted cloves from the paper wrappers. Remove rosemary from stems and mince finely.
- Boil a large stockpot of water. Boil potatoes potatoes whole until fork tender (about 20-30 minutes depending on potato size). I always boil my potatoes whole instead of cut with skins on as it is faster to prep and prevents the potatoes from getting mushy. Drain potatoes.
- Either mash the potatoes or run them through a ricer or food mill for ultra smooth results. Do not use a food processor or blender!
- Add roasted garlic, fresh rosemary, butter, hot milk, salt and pepper. I will often add a dash of onion powder to taste at the end to round out the flavors too.
- Place potatoes into slow cooker and hold on warm until serving time. If they are held an extended period of time add a bit of milk added every few hours and stir.