Easy Slow Cooker Smashed Red Potatoes Tips, FAQ & printable recipe

Tips for success

To add a bit of texture, you can finish the smashed potatoes by placing them under a broiler for a few minutes after smashing. This helps crisp up the split skins and the edges of the potato flesh. If you choose to do this, transfer the potatoes to a baking sheet first, drizzle with a little extra melted butter, and watch them closely to prevent the garlic from burning.

If you find yourself with extra garlic, feel free to increase the amount to four or five cloves for a more intense flavor. You can also experiment with adding dried herbs like parsley or chives directly into the slow cooker at the beginning.

These herbs will infuse the broth and butter, adding a subtle depth to the final dish that complements the natural sweetness of the red potatoes perfectly.

Variations

• Cheesy Smashed Potatoes: After smashing the potatoes, sprinkle a generous amount of shredded cheddar or parmesan cheese over the top. Cover the slow cooker for an additional 5 to 10 minutes until the cheese is melted and bubbling.
• Spicy Garlic Potatoes: Add a teaspoon of red pepper flakes or a dash of your favorite hot sauce to the chicken broth before pouring it over the potatoes. This adds a gentle heat that pairs perfectly with the garlic and butter.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat in a microwave or a low-temperature oven until warmed through.

If you have leftovers, allow them to cool completely at room temperature for no more than two hours before transferring them to an airtight container.

Properly stored, they will maintain their quality in the refrigerator for up to three days. When you are ready to enjoy them again, it is best to reheat them gently to avoid drying out the potatoes or making the texture too soft.

While these potatoes are best served fresh, you can prepare them up to one day in advance. Cook them as directed, let them cool, and store them in the refrigerator. When you are ready to serve, reheat them in the slow cooker on low or in the oven until they are warmed through. This can be a great time-saver for large gatherings or holiday meals where oven space is limited.

Serving ideas

Serve these potatoes as a hearty side dish alongside roasted chicken, grilled steak, or baked fish. The garlic butter flavor profile makes them an excellent companion to almost any protein.

For a complete meal, consider serving them with a fresh green salad or steamed vegetables to provide a nice contrast in texture and color. The potatoes look beautiful on a platter, especially when garnished with a sprinkle of fresh chopped herbs.

Since the potatoes are already smashed and seasoned, they are easy to portion out for individual servings. If you are serving a crowd, place them on a large warmed platter and drizzle the remaining juices from the slow cooker over the top just before bringing them to the table.

This ensures the potatoes remain hot and flavorful, and the presentation will look rustic and appetizing for all your guests.

Frequently asked questions

Recipe card

Easy Slow Cooker Smashed Red Potatoes

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 2 lb baby red potatoes, scrubbed
• 4 tbsp unsalted butter, cut into small pats
• 3 cloves garlic, minced
• 1/2 cup chicken broth

Instructions

1. Place the scrubbed baby red potatoes in the bottom of the slow cooker in a single, even layer. Scatter the butter pats evenly over the potatoes, then sprinkle the minced garlic over the top.
2. Pour the chicken broth over the potatoes and garlic. Cover the slow cooker with the lid and cook on high for 3 to 4 hours, or until the potatoes are fork-tender and can be easily pressed flat.
3. Using a potato masher or the bottom of a heavy glass, gently press down on each cooked potato until it splits open and flattens, while keeping it mostly intact. Serve immediately, spooning the juices from the bottom of the slow cooker over the tops.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

3.5 g

Carbohydrates

32 g

Fat

8 g

Fiber

3 g

Sugar

2 g

Sodium

280 mg

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