Slow Cooker Mashed Potatoes

 Can one really ever have too many potato recipes???? I think not! So here's an easy one that you can prep the night before your big holiday meal, and then just turn it on in the morning. SO easy!!!
 When you're cooking for a crowd and you have several pots and pans going at the same time on the stove, isn't it nice to know you have another alternative? Of course, I'm talking about your slow cooker!!! To be quite honest, I've been using mine quite a lot lately and it has become one of my most favorite items in the kitchen. It works miracles! Even the novice cook will have great success using a slow cooker, especially with a recipe as easy as this one. I got it from a video on Thekitchn.com and it's pretty amazing. They did mention one thing, though. The longer your potatoes cook, the more they will brown around the edges of the crock pot. They advised scooping away the browned bits if you don't want them mixed into your mash, (I also wonder if giving it a stir every so often will prevent it from becoming brown), but frankly, I didn't see this as a problem. Did you ever watch Chef Anne Burrell? She's always saying "brown food tastes good!" And guess what! She's not wrong! I say let them get brown, mash 'em all together, stir in your butter and cream, and savor ever single bite! Now THAT's what I call Thanksgiving mashed potatoes! Boom.


5 pounds russet potatoes
3 to 4 cloves garlic, optional
1 teaspoon coarse kosher salt, plus more to taste
Freshly ground black pepper
3 to 3 1/2 cups milk, or a mixture of milk and cream
1/2 cup unsalted butter 
Chopped chives, for garnish, if desired


 Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into 1" small pieces. Transfer the potatoes to the slow cooker. Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper. Pour in 1 1/2 cups milk. Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
 When the potatoes are done, melt the butter in a saucepan over low heat. Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat. If you used garlic but don't want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot, if desired. Use a potato masher or ricer to mash the potatoes right in the pot. When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional 1/2 cup of milk or cream if you want them to be even creamier. Taste and season with additional salt or pepper, if desired. To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours. 

Tips:
For dairy free potatoes, just use chicken or vegetable broth instead of butter and cream. 
For a little variety, add other root vegetables such as parsnips, turnips, rutabagas, and/or carrots.