I loved them because not only were they delicious – they were also so easy to make.
5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, plus
¾ teaspoon ground black pepper
1 1/3 cups milk, warmed
Place the potatoes, water, and butter into a slow cooker.
Season with salt and pepper.
Cover, and cook on High for 4 hours.
Do not remove the excess water from slow cooker. This adds to the creamy texture.
Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
Keep warm on low until serving.
Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.