4 pounds(1.8kg)Yukon Gold potatoesor Maris Piper in the UK, peeled and cut into 1 inch pieces
¾ cup(180ml)water or chicken stock
Salt and pepper
¼ cup(60g)salted buttersoftened
¼ cup(60ml)heavy creamat room temperature
Place potato chunks, water or chicken stock in the slow cooker.
Season with salt and pepper, to taste.
Cover and cook on high for 3-4 hours, or on low for 6 hours. The potatoes are ready when they’re fork tender, if you keep them for too long they can get burnt and have a waxy texture so keep an eye on them.
Mash the potatoes until smooth, use a hand masher or a potato ricer. Stir in butter, cream. Taste the mashed potatoes, and adjust seasonings to your preference. If needed, stir in a little bit of milk.
Keep warm in the slow cooker until you’re ready to serve.
This recipe will fit in a 4 or 5 quart slow cooker. If you have an extra large slow cooker, like an 8 or 10 quart one, then by all means, double the crock pot mashed potato recipe. You can also cook two batches in two separate crock pots to feed a larger crowd.