Garlic & Herb Mashed Cooking potatoes


  • 3 tbsp (42 g) unsalted butter
  • 6 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 pounds (907 g) Yukon Gold cooking potatoes
  • 2 large cloves garlic
  • 1 cup (235 ml) whole milk
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • chopped fresh chives
  • Using 2 tbsp (28 g) of the butter, grease the bottom and 2 inches (5 cm) up the sides of the cooking pot.
  • Tie the sprigs of thyme and rosemary together with kitchen twine, then add the bundle to the cooking pot along with the cooking potatoes, garlic, 1 cup (235 ml) milk, salt, and black pepper.
  • Cover with the lid, press Slow Cook, adjust it to High, then set the timer to 5 Hours. Cook until the cooking potatoes are very tender, 4 to 5 Hours. Press Cancel.
  • Remove and discard the herb bundle. Add the remaining 1 tbsp (14 g) butter and mash the cooking potatoes (and garlic) in the cooking pot, adding more milk if needed, 1 tbsp (15 ml) at a time, to reach the desired consistency.
  • Spoon the mashed cooking potatoes into a serving bowl and sprinkle with chives (if using)
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