Ingredients

The following ingredients have 7 Servings
  • 10 medium garlic cloves (peeled)
  • 4 lbs Yukon gold potatoes (scrubbed clean and cut into 2-inch pieces)
  • 1/4 cup butter (cut into large cubes + more for serving if desired)
  • 1 tbsp chopped fresh rosemary + more for garnish
  • 1 tsp kosher salt
  • 1/2 cup water
  • 1/2 –3/4 cup half-and-half
  • 1/2 cup sour cream
  • additional salt and freshly ground black pepper (to taste)

Instruction

  • Place the garlic in the bottom of a 3 1/2-quart (or larger) slow cooker. Top with the potatoes. Dot with butter and sprinkle with the rosemary and salt. Pour the water over the top.
  • Cook on high for 3–4 hours or on low for 6–8 hours, or until the potatoes and garlic are very tender.
  • Using a potato masher or sturdy fork, mash the potatoes. You may need to remove the lid and let them cool a bit before mashing. Add 1/2 cup half-and-half and 1/2 cup sour cream; continue mashing and mixing until the potatoes reach your desired consistency. If they're too stiff, add a little more half-and-half, a tablespoon or two at a time. Taste and, if you like, add additional salt along with some freshly ground black pepper to taste.
  • Spoon into a bowl and top with a big pat of butter, if desired. Sprinkle with a few pinches of fresh rosemary.