Slow Cooker Mashed Potatoes

Ingredients

5 lb russet potatoes
1 1/2 C vegetable or chicken broth
2 C water
2 tsp salt
1 1/2 tsp pepper
3/4 C unsalted butter, melted
3/4 C milk, warm
1/4-1/2 C sour cream
Chives for topping, optional

Directions

Peel and cube potatoes into 1-inch pieces. Place in a large stockpot and cover with water. Allow potatoes to sit for at least 30 minutes, may be prepped and allowed to sit overnight.

Drain and rinse potatoes. Add potatoes to a 6 quart slow cooker with broth and water. Cook on high for 4 hours or until potatoes are fork tender.

Drain potatoes. Depending on the consistency desired, potatoes may be returned to slow cooker immediately and mashed or for a smooth consistency, press potatoes through a potato ricer. Season with salt and pepper. Add butter and milk. Mix well with the whisk attachment of an immersion hand blender. Add sour cream until desired consistency is reached.

Serve immediately or utilize the warm setting on your slow cooker, cover and keep warm for up to 2 hours. Stir prior to serving. Potatoes may be transferred to another serving dish or served from the bowl of the slow cooker.