5 lbs sierra gold potatoes or red potatoes, diced with peel
1 c water
1 c butter, cut into chunks
1 TBS salt
¾ tsp pepper
1 1/3 c 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.
*** Notes - I used the "butter gold" potatoes, don't! They are stringy and have a weird texture. I think I would have been happier with plain ole russets! Otherwise this was easy & good!