Making mashed potatoes in the slow cooker has changed my turkey dinner strategy for the better. I can peel and chop the potatoes hours in advance, and it clears up the stove top for other, last minute preparations like gravy.
I didn't take a photo, because, frankly, they look like any other mashed potatoes you've ever seen.
I made these for the second time on Christmas day, and this time I added sour cream, and it took them up a notch.
5lbs yellow potatoes, peeled and chopped into 1 inch cubes
4 garlic cloves, minced
1 stick (1/2 cup) butter, sliced into pieces
1.5 cups water
Garlic powder, to taste
Onion powder, to taste
Salt and pepper, to taste
3/4 cup milk
1 cup sour cream
Peel and chop potatoes, and place in a bowl of cold water, fully submerged. Strain water, and place half the potatoes in the slow cooker. Season with garlic powder, onion powder, salt and pepper. Sprinkle half the minced garlic on top. Add half the sliced butter pieces on top, evenly spaced. Add the second half of the potatoes, season again, and add remaining garlic and butter. Pour water over potatoes. Place the lid on slow cooker and cook on high for 4 hours.
When cook time is complete, add milk and sour cream, and mash. Add more salt, pepper and/or butter to taste.
Potatoes will stay hot for a long time, so you can turn off the slow cooker completely, or leave it set to warm, if you need them to stay hot for over an hour.