These potatoes are not only the best mashed potatoes I’ve ever had, but they’re made in the slow cooker! I start them in the morning and don’t even worry about them the rest of the day.

Makes 20 servings | Serving size: ½ cup

PREP TIME: 10 min


  • 5 pounds russet potatoes, peeled and cut into chunks
  • 1 cup low-sodium chicken broth (vegetable for vegetarian)
  • ½ teaspoon onion powder
  • ¼ cup butter
  • 2 tablespoons sour cream
  • 1 cup milk
  • 5 garlic cloves, roasted*
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Place all ingredients in the slow cooker.
  2. Cook on low for 8 hours or on high for 4 hours
  3. Using a masher, mash potatoes until smooth.

*To roast the garlic, slice the top off of a head of garlic, then place it in a large piece of tin foil. Wrap the bottom and sides, leaving the top open. Drizzle about a tablespoon of olive oil over the top, then wrap the exposed portion with more tin foil. Place in an oven or toaster oven at 400°F for 30–35 minutes. Once cooled, the garlic will be soft, like butter, and easily squeeze out of the tough shells. You can make these ahead of time, then store them in the fridge!

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