Crockpot Tuscan Mashed Potatoes with Sun-Dried Tomatoes and Spinach Step-by-step instructions

Before you start

Before starting, peel and cube the potatoes into 1-inch pieces. Roast the garlic if you don't have it on hand: cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40 minutes until soft.

Measure out the broth, butter, sour cream, parmesan, sun-dried tomatoes, and spinach. Chop the sun-dried tomatoes and roughly chop the spinach. Have the potato masher and a wooden spoon ready.

Instructions

Slow-Cook the Potatoes

1. 1Layer the Potatoes
   Place the cubed Yukon Gold potatoes in the slow cooker. Pour the chicken broth over the potatoes, then add the roasted garlic cloves and the stick of butter, cut into pieces. Stir gently to distribute the garlic and butter.
   Look for The potatoes are mostly submerged in liquid, with butter melting in the warm broth.
   Tip For even cooking, cut the potatoes into uniform 1-inch cubes.
2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on HIGH for 4 hours. Check the potatoes at the 3.5-hour mark: they should be fork-tender, meaning a fork slides in with little resistance. If not, continue cooking for another 30 minutes.
   Look for The potatoes are tender and easily pierced, and the liquid is mostly absorbed.
   Tip Resist lifting the lid too often — it releases heat and extends cooking time.

After 4 hours on HIGH, the potatoes are fork-tender and the liquid is mostly absorbed. The kitchen smells of garlic and butter, and the potatoes look soft and slightly translucent. The broth has reduced into a savory base that will help create a creamy mash.

Mash and Mix

3. 3Mash the Potatoes
   Once the potatoes are fork-tender, turn off the slow cooker. Use a potato masher to mash the potatoes right in the pot until smooth and creamy, with no large lumps remaining.
   Look for The potatoes are smooth and creamy, with a few small lumps for texture.
   Tip For extra creamy potatoes, mash while they are still hot.
4. 4Add the Creamy Mix-ins
   Add the sour cream, grated parmesan, chopped sun-dried tomatoes, and chopped baby spinach to the mashed potatoes. Stir with a wooden spoon until the spinach wilts and everything is evenly incorporated.
   Look for The spinach wilts into the potatoes, and the tomatoes and parmesan are evenly distributed.
   Tip If the potatoes seem too thick, add a splash of warm broth or milk.
5. 5Season to Taste
   Taste the mashed potatoes and season with kosher salt and black pepper as needed. Keep in mind that the parmesan and broth add salt, so start with a small pinch and adjust.
   Look for The potatoes taste rich and savory, with a balanced salt level.
   Tip Add pepper generously — it brightens the creamy potatoes.

The potatoes are mashed to a smooth, creamy consistency. The sour cream and parmesan have been stirred in, creating a rich, glossy texture.

The spinach has wilted into the potatoes, and the sun-dried tomatoes are scattered throughout, adding pops of red and intense flavor.

Finish and Serve

6. 6Serve with a Drizzle
   Transfer the mashed potatoes to a serving bowl. Drizzle the sun-dried tomato oil over the top just before serving. Serve hot.
   Look for The oil glistens on the creamy potatoes, adding a final touch of flavor.
   Tip The oil from the jar adds a punch of tomato flavor — don't skip it.

The mashed potatoes are transferred to a serving bowl and drizzled with sun-dried tomato oil. The oil adds a glossy sheen and a final burst of tomato flavor. The dish is hot, vibrant, and ready to serve.

Common mistakes

One common mistake is overcooking the potatoes, which can make them waterlogged and gluey. Check them at 3.5 hours and adjust. Another is lifting the lid too often during cooking, which releases heat and slows the process.

Also, don't over-mash — overworking the potatoes can make them gummy. Use a gentle hand and stop when no large lumps remain. Finally, be careful with salt: the broth and parmesan are already salty, so taste before adding more.

How to tell it’s done

The potatoes are done when they are fork-tender — a fork or knife should slide into a potato cube with no resistance. The liquid should be mostly absorbed, and the potatoes will look slightly translucent at the edges.

When mashed, they should be smooth and creamy, with no raw potato crunch. The final dish should be hot and steaming, with the spinach wilted and the cheese melted.