- Servings: 12
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hour 10 min
|5 lbs||Sierra Gold Potatoes or 5 Lbs Red Potatoes or Russet Diced With or Without The Peel, your preference|
|1 cup||Butter, cut into chunks|
|1¼ tsp||Garlic Powder, optional|
|¾ tsp||Ground Black Pepper|
|1⅓ cups||Milk, warmed|
Place the potatoes, water and butter into a 4-5 quart slow cooker.
Season with salt, garlic powder, and pepper.
Cover, and cook High for 4 - 4 1/2 hours until potatoes are fork tender.
Do not remove the excess water from slow cooker. This adds to the creamy texture.
Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
May serve immediately or
Keep warm on low until serving up to 2 hours. Just keep the lid on it.
Stir before serving.
I have made this several times. You can substitute the water with chicken broth, use less butter if desired (must use at least 1/2 cup) I'm like Paula Dean, the more butter the better :) My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker until ready to serve. Keep in mind that some potatoes have a lot of starch. Yukon gold and russet potatoes work well. Another way to eliminate some of the starch is to peel, dice and soak the potatoes for 30 min. Drain, place in crockpot and continue with the recipe.