Slow Cooker Mashed Potatoes

I have a tried-and-true recipe for mashed potatoes in the slow cooker, but those are actually made on the stove and then just kept warm in the slow cooker.  These new ones are made start to finish in the slow cooker.  When you make these for the first time, get them going about an hour before you think you should.  They can be mashed and kept in the slow cooker for awhile.  The first time I made them, I didn't start them soon enough and we had to wait a little to eat dinner.  Lol.  I did not try them for the first time on Thanksgiving- I made these about a week later.  In the future I might make these for Thanksgiving though.

Slow Cooker Mashed Potatoes

adapted from Mel's Kitchen Cafe

4-5 pounds russet or Yukon gold potatoes, cut into 1/2-inch pieces (I didn't peel)
2 cloves of garlic, smashed
1 1/2 teaspoons coarse, kosher salt
1/4 teaspoon black pepper
1 cup milk
1/2 cup chicken broth (I use low-sodium)

FOR MASHING:
1/3 cup milk, if needed
2-3 tablespoons butter
2 ounces cream cheese, softened OR 1/4 cup sour cream
Salt and pepper, to taste

1.  Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. (Potatoes may not be totally covered by liquid; it's fine.) Cover and cook on high for 3-4 hours until the potatoes are very tender.

2.  Uncover the slow cooker, take out the garlic cloves (I left them in), and add the additional 1/3 cup milk (if needed – if the potatoes already look plenty soft/liquidy, don’t add this or add it gradually), butter, and cream cheese or sour cream. Mash until creamy, using a hand-held potato masher.  Add additional salt and pepper to taste. 

3.  Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

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