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Garlic & Herb Mashed Potatoes Recipe

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Can you keep a secret? Cream cheese is the "secret ingredient" in these comforting spuds. Simply mix, mash and let them simmer in the slow cooker. —Frieda Bliesner, McAllen, Texas
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES: 10 servings


  • 4 pounds Yukon Gold potatoes (about 12 medium), peeled and cubed
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter, cubed
  • 1/3 cup heavy whipping cream
  • 3 tablespoons minced chives
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 341 calories, 24 g fat (15 g saturated fat), 76 mg cholesterol, 267 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.


  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with cream cheese, sour cream, butter and cream. Stir in the remaining ingredients.
  2. Transfer to a greased 3- or 4-qt. slow cooker. Cover and cook on low for 2-3 hours or until heated through. Yield: 10 servings.
Originally published as Garlic & Herb Mashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p24

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Reviewed Mar. 24, 2015

"These are the best tasting mashed potatoes! I prepared them the night before and then placed in my crock pot insert in the fridge. Then I simply added 1 hour to the slow cooker time. It was nice not to mess up the kitchen the day company was coming."

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