Crockpot Tuscan Mashed Potatoes with Sun-Dried Tomatoes and Spinach Tips, FAQ & printable recipe

Tips for success

For the creamiest mashed potatoes, use a potato masher rather than an electric mixer. A mixer can overwork the potatoes and turn them gluey.

If you prefer an ultra-smooth texture, you can use a ricer, but the potatoes need to be very tender first. Keep the potatoes warm in the slow cooker on the 'warm' setting for up to 2 hours before serving, stirring occasionally.

To make ahead, prepare the recipe through step 5, then keep the mashed potatoes in the slow cooker on 'warm' for up to 2 hours.

Just before serving, stir in a splash of warm broth or milk if they've thickened. The sun-dried tomato oil is best added right before serving to keep it vibrant.

Variations

• Cheesy Garlic: Stir in 1/2 cup shredded mozzarella or provolone along with the parmesan for an extra-cheesy version. Add an extra 2 cloves of roasted garlic for a more pronounced garlic flavor.
• Spicy Tuscan: Add 1/2 teaspoon red pepper flakes along with the spinach for a subtle heat. Or stir in 2 tablespoons of chopped pepperoncini for a tangy kick.
• Herb-Infused: Stir in 2 tablespoons of chopped fresh basil and 1 teaspoon of dried oregano along with the spinach. The herbs brighten the dish and complement the sun-dried tomatoes.
• Vegan: Use vegetable broth, vegan butter, and dairy-free sour cream and parmesan. Ensure the parmesan is plant-based. The texture will still be creamy and flavorful.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave or on the stovetop over low heat, adding a splash of broth or milk to loosen the texture. Stir frequently to prevent scorching.

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and heat in 1-minute intervals, stirring between, or reheat in a saucepan over low heat with a splash of broth or milk to loosen the texture.

This recipe is ideal for making ahead. Cook the potatoes through step 5, then let them cool completely. Transfer to an airtight container and refrigerate for up to 2 days.

To reheat, place in a slow cooker on LOW for 2-3 hours, stirring occasionally, or reheat on the stovetop with a little extra broth.

Serving ideas

Serve these Tuscan mashed potatoes as a side to roasted chicken, pork chops, or a hearty steak.

They also make a delicious base for a vegetarian main — pile them onto a plate and top with sautéed mushrooms or a fried egg. The sun-dried tomato oil drizzle adds a lovely finishing touch.

For a holiday spread, these potatoes are a welcome twist on classic mashed potatoes. They hold up well on a buffet and can be kept warm in the slow cooker. Garnish with extra parmesan and fresh basil if desired, though the recipe is delicious as-is.

Frequently asked questions

Recipe card

Crockpot Tuscan Mashed Potatoes with Sun-Dried Tomatoes and Spinach

Prep 15 minCook 4 hTotal 4 h 15 minServes 10

Ingredients

• 5 lb Yukon Gold potatoes, peeled and cubed
• 2 cups chicken broth
• 1 head roasted garlic, cloves peeled
• 1 stick unsalted butter, cut into pieces
• 1 cup sour cream
• 1 cup grated parmesan cheese
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups baby spinach, roughly chopped
• kosher salt, to taste
• black pepper, to taste
• 2 tbsp oil from the sun-dried tomatoes, for drizzling

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer the mashed potatoes to a serving bowl. Drizzle the sun-dried tomato oil over the top just before serving. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

9 g

Carbohydrates

45 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.