Ingredients

The following ingredients have 7 Servings
  • 5 pounds russet potatoes (peeled and cut into large cubes)
  • 1 ½ cups vegetable stock or water
  • ¼ cup butter
  • ½ cup sour cream
  • 1 cup milk (wholle)
  • salt + pepper
  • chives or cheddar cheese ( to garnish)

Instruction

  • First, peel and cube the potatoes. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.
  • Once the cook time is up, mash the potatoes. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
  • Add the sour cream and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Top with chives before serving, optional.