Crockpot Tuscan Mashed Potatoes with Sun-Dried Tomatoes and Spinach

These Crockpot Tuscan mashed potatoes are the ultimate hands-off side dish. Five pounds of Yukon Gold potatoes slow-cook with chicken broth, roasted garlic, and a full stick of butter until fork-tender, then get mashed with sour cream, parmesan, sun-dried tomatoes, and baby spinach.

The result is a creamy, savory, and vibrant mash that tastes like a Tuscan dream.

Slow-cooker mashed potatoes are a game-changer for busy cooks. Instead of boiling and draining a big pot of potatoes, you simply layer everything in the Crockpot and let it work its magic. The potatoes cook low and slow, absorbing the broth and roasted garlic, so they come out incredibly flavorful.

Then you mash them right in the pot with creamy mix-ins and a pop of sun-dried tomato and spinach. It's a side dish that feels special enough for a holiday table yet easy enough for a weeknight dinner.

Ingredients

Why this recipe works

Cooking the potatoes in the slow cooker with broth and butter infuses them with flavor from the inside out. The Yukon Golds break down beautifully, creating a naturally creamy texture without needing to boil or drain. The roasted garlic melts into the potatoes, adding a sweet, mellow depth that you can't get from raw garlic.

The mix-ins — sour cream, parmesan, sun-dried tomatoes, and spinach — turn plain mashed potatoes into a vibrant, savory side. The sour cream adds tang and creaminess, while the parmesan brings a salty, nutty note. The sun-dried tomatoes contribute a chewy, intense tomato flavor, and the spinach wilts in for a fresh, earthy touch.

Notes and substitutions

Yukon Gold potatoes are the best choice here because they have a naturally buttery texture and hold their shape during slow cooking. If you use russets, they can become gummy when mashed.

The roasted garlic adds a sweet, caramelized flavor; if you don't have roasted garlic, you can substitute 4 raw garlic cloves, but the taste will be sharper.

This recipe uses a 6-quart slow cooker. If your slow cooker is smaller, reduce the potatoes to 4 pounds. The broth should just barely cover the potatoes — you don't want them swimming.

For a vegetarian version, swap the chicken broth for vegetable broth. The sun-dried tomato oil is a lovely finishing touch, but you can also use olive oil.

• chicken broth: vegetable broth for a vegetarian version
• sour cream: plain Greek yogurt (whole milk) for a tangier finish
• unsalted butter: salted butter, but reduce the added salt to taste
• Yukon Gold potatoes: red potatoes (no need to peel) for a more rustic texture

Equipment

• 6-quart slow cooker (Crockpot)
• Vegetable peeler
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Potato masher
• Wooden spoon or spatula