5 pounds russet, red or yellow potatoes, peeled and cut into 1-inch pieces
1 cup water
¾ cup (1-1/2 sticks) butter, cut into 1/2-inch pieces
2 teaspoons salt
½ cup milk (optional)
Minced fresh rosemary, thyme and/or parsley
Directions
Place potatoes and water in large slow cooker. Dot with butter and sprinkle with salt. Cover and cook on HIGH 4 to 5 hours or until potatoes are very tender.
Remove lid and mash potatoes with potato masher to desired consistency. For a creamier consistency, stir in milk, if desired. Cover and turn to WARM setting until ready to serve. Garnish with herbs.
Flavor variations: For garlic mashed potatoes, add 1 teaspoon garlic powder with salt. For herbed mashed potatoes, stir in 1 to 2 tablespoons chopped fresh herbs like rosemary or thyme after mashing.
Ingredients
5 pounds russet, red or yellow potatoes, peeled and cut into 1-inch pieces
1 cup water
¾ cup (1-1/2 sticks) butter, cut into 1/2-inch pieces
