Serves 9


  • 1 head of garlic
  • Olive oil, for coating the slow cooker
  • 2 pounds red potatoes, quartered
  • 1 tsp. oregano or Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup chicken broth
  • 1/4 cup butter
  • 1/3 cup milk, or cream


    Roast the garlic: Slice the top off a head of garlic so that the cloves are exposed. Coat the bottom of a 6-quart slow cooker with olive oil and add the garlic cut-side down. Cook on low for about 4 hours. The garlic will brown slightly and become very soft. Squeeze the head of garlic to get the garlic out.

    Make the potatoes: Spray the inside of a 6-quart slow cooker with cooking spray.

    Add the potatoes, seasonings, roasted garlic and chicken broth and cook on low for 3 hours, or on high for 1 to 1 1/2 hours.

    Use a hand mixer to blend the potatoes.

    Add the butter and milk slowly, a little at a time. You may not need the full amount of milk, or you may need additional milk to get the consistency of the potatoes you prefer.

    Add more seasonings, if needed.

    Keep the potatoes warm in the slow cooker until you are ready to serve.

    From Holiday Slow Cooker,by Leigh Anne Wilkes, Page Street Publishing Co. 2017.

    Next Story