Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

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5 pounds peeled potatoes, cut in chunks (my favorite are Yukon gold but any potatoes will do)
1 cup chicken stock
1 stick butter, cut into pieces (you can use less if you’d like)
1/2 teaspoon garlic powder (optional)
Salt and pepper
1/4 cup to 1 cup hot milk
Extra butter for serving (optional)

Place the potatoes, stock and butter into a slow cooker. Season with garlic powder and a little salt and pepper. Cover, and cook on high for 4 to 4 and a half hours or until super tender. Mash potatoes with a potato masher. Add hot milk, gradually to achieve a creamy consistency. Season with a little more salt and pepper if needed. Put slow cooker on warm setting. Potatoes should keep perfectly in the slow cooker for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there. You can add a little more butter on top if you like right before serving. If the potatoes get a little dry, add a bit more milk.

Rating: 5
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