Rosemary Garlic Mashed Potatoes

Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking; there is no need to boil the potatoes before mashing them.

Serves: 10Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 10


  • 3 lbs. medium red potatoes, peeled and quartered
  • 4 cloves garlic, minced
  • ¾ cup chicken broth
  • 1 sprig fresh rosemary
  • ¼ cup 1% milk
  • 1 Tbsp. butter
  • ⅓ cup reduced-fat sour cream


  • Place the potatoes in a 4- to 5-quart slow cooker. Add garlic, broth, and rosemary. Stir. Cover and cook on high until potatoes are tender, about 3–4 hours.
  • Remove rosemary. Pour in milk, butter, and sour cream. Mash with a potato masher.