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To make Garlic Parmesan Mashed Potatoes, you need a few key items. Here’s what you’ll need: - 3 pounds russet potatoes, peeled and cubed - 1 cup vegetable broth - 1 cup heavy cream - 6 cloves garlic, minced - 1 cup grated Parmesan cheese - 1/4 cup unsalted butter - Salt and pepper to taste - Chives, finely chopped (for garnish) These ingredients blend to create a creamy and flavorful side dish. You can personalize your mashed potatoes with extra flavors. Here are some fun options: - Sour cream for tanginess - Cream cheese for a richer taste - Roasted garlic for a sweeter flavor - Fresh herbs like rosemary or thyme for added aroma Adding these ingredients can help you tailor the dish to your liking. If you have dietary restrictions, there are simple swaps you can make. Consider these substitutions: - Use almond milk or coconut milk in place of heavy cream for a lighter version. - Swap vegetable broth for chicken broth if you prefer a non-vegetarian option. - Replace butter with olive oil for a dairy-free option. These swaps keep the dish tasty while meeting your dietary needs. Start by peeling and cubing 3 pounds of russet potatoes. Make sure each piece is about the same size. This helps them cook evenly. Place the cubed potatoes into your slow cooker. In a bowl, mix 1 cup of vegetable broth, 6 minced garlic cloves, and 1 cup of heavy cream. Stir well to combine. Pour this creamy mixture over the potatoes in the slow cooker. This adds rich flavor and moisture. Add 1/4 cup of unsalted butter to the slow cooker. Don’t forget to sprinkle salt and pepper to taste. Cover the slow cooker and cook on low for 6 to 8 hours. Check for tenderness; the potatoes should be soft and easy to mash. Once the potatoes are ready, use a potato masher or fork to mash them right in the slow cooker. Stir in 1 cup of grated Parmesan cheese until it’s fully melted and creamy. Taste your mashed potatoes and add more salt or pepper if needed. Serve warm and top with finely chopped chives for a fresh finish. To make your mashed potatoes creamy, start with russet potatoes. They have the right starch to create a fluffy texture. After cooking, mash them while they are hot. This keeps them light and airy. Mixing in heavy cream adds richness. Use a potato masher or fork for the best results. You can add more cream if needed to reach your desired consistency. Garlic is key in this recipe. Fresh minced garlic gives a strong flavor. You can also roast garlic for a sweeter taste. Parmesan cheese adds saltiness and depth. Always taste your mixture before serving. Adjust salt and pepper to get the perfect balance. For a fresh touch, top with chopped chives. They add color and a mild onion flavor. Use a slow cooker for simple cooking. It saves time and keeps your kitchen clean. A potato masher is essential for mashing. You might also want a large mixing bowl for the broth. Line your slow cooker with a liner for easy cleanup. This way, you won’t have to scrub the pot after cooking. {{image_2}} You can easily add herbs to your garlic parmesan mashed potatoes. Try fresh rosemary or thyme. Just chop them finely and stir them in before mashing. The herbs will add a nice twist to the flavor. You can also use dried herbs if you don’t have fresh ones. Just go easy on the amounts. Start with one teaspoon of dried herbs and adjust to taste. Want to make your mashed potatoes extra cheesy? You can mix in different cheeses. Try sharp cheddar or creamy mozzarella. Add these in with the Parmesan for a richer taste. For a fun kick, consider pepper jack. It gives a nice heat. Simply melt the cheese into the potatoes while mashing. It’s a great way to change the flavor each time. For a vegan version, swap the heavy cream and butter. Use coconut milk or a nut milk instead. Nutritional yeast can add a cheesy flavor without dairy. You can also use vegan butter for creaminess. Just follow the same steps as the original recipe, and you’ll have a delicious vegan dish. This way, everyone can enjoy garlic parmesan mashed potatoes! To store leftover mashed potatoes, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to use them. When you are ready to reheat, use a microwave or the stove. If using a microwave, heat in short bursts. Stir between each burst to ensure even heating. If using the stove, add a splash of cream or milk. This helps bring back the creamy texture. Heat on low, stirring gently until warm. You can freeze mashed potatoes if you have a lot left. First, let them cool and then scoop them into freezer-safe bags. Remove as much air as you can from the bags. Label them with the date. They can last up to two months in the freezer. To thaw, place them in the fridge overnight before reheating. Yes, you can make these mashed potatoes ahead of time. Just prepare them as directed and store in the fridge after cooking. Reheat them gently before serving. This helps save time on busy days. I recommend using russet potatoes for this recipe. They are starchy and get fluffy when mashed. Yukon gold potatoes are also a great option, as they have a creamy texture. To make these mashed potatoes healthier, you can use low-fat cream instead of heavy cream. You can also reduce the butter or swap it for olive oil. Adding more garlic can also boost flavor without extra calories. Yes, you can use chicken broth or vegetable broth instead of vegetable broth. Just keep in mind that it may change the flavor slightly. Choose a broth that fits your taste or dietary needs. These mashed potatoes pair well with many dishes. You can serve them with roasted chicken, grilled steak, or a savory vegetable stir-fry. They also work great as a side for holiday meals or family gatherings. This article covered how to make delicious Garlic Parmesan Mashed Potatoes. We discussed key ingredients, from main to optional ones. You learned simple steps for cooking and mashing. I shared tips for creaminess and flavor boosts. We explored fun variations and ways to store leftovers. In the end, these mashed potatoes can be a hit at any meal. I hope you enjoy making and eating them!

Garlic Parmesan Mashed Potatoes Slow Cooker

Indulge in the ultimate comfort food with these creamy garlic parmesan mashed potatoes! This delightful slow cooker recipe features russet potatoes, rich heavy cream, and savory garlic for a melt-in-your-mouth experience. Perfect for family dinners or holiday feasts, these mashed potatoes are sure to impress. Click to explore the full recipe and bring this creamy dish to your table! #MashedPotatoes #ComfortFood #SlowCookerRecipes #GarlicParmesan
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Ingredients
  

3 pounds russet potatoes, peeled and cubed

1 cup vegetable broth

1 cup heavy cream

6 cloves garlic, minced

1 cup grated Parmesan cheese

1/4 cup unsalted butter

Salt and pepper to taste

Chives, finely chopped (for garnish)

Instructions
 

Place the peeled and cubed potatoes in the slow cooker.

    In a bowl, mix together the vegetable broth, minced garlic, and heavy cream. Pour this mixture over the potatoes in the slow cooker.

      Add the unsalted butter and sprinkle in salt and pepper to taste.

        Cover the slow cooker and cook on low for 6–8 hours, or until the potatoes are tender.

          Once cooked, use a potato masher or fork to mash the potatoes directly in the slow cooker. Stir in the grated Parmesan cheese until fully incorporated and creamy. Adjust seasoning if necessary.

            Serve warm, garnished with finely chopped chives for a fresh touch.

              Prep Time: 15 minutes | Total Time: 6–8 hours | Servings: 8