They were my favorite because they were not only delicious but also simple to create. Warm mashed potatoes always make a great dinner complete. What’s better than mashed potatoes, you might ask? Mashed potatoes in the slow cooker! Consider velvety potatoes with melted butter to accompany your mead.

When it comes to modern modifications to classic recipes, I believe that changing the process is acceptable, but the ultimate product should be at least as good as the original, if not better.

Making Mashed Potatoes
I wanted to make a slow cooker version of traditional Thanksgiving mashed potatoes to conserve space on my stovetop, but all of my attempts turned out brown.

Perp: 10 m
4 hours 0 minutes
12 Ingredients = 12 Yield
5 pounds diced sierra gold or red potatoes, peeled
1 cup of water
1 cup butter, chunked
1 teaspoon salt and 34 teaspoon ground black pepper
1 1/3 cup warmed milk

Instructions
In a slow cooker, combine the potatoes, water, and butter.
Season with salt and pepper to taste.
Cook for 4 hours on High, covered.
Remove any surplus water from the slow cooker. This contributes to the creamy mouthfeel.
Mash potatoes with a fork or an electric mixer until creamy, adding as much heated milk as desired.
Keep heated on low heat until ready to serve.
After mashing, potatoes retain their consistency for a number of hours. Simply leave the lid on the slow cooker and serve straight from it.