Slow Cooker Buttermilk Mashed Potatoes

Ingredients

• 5 pounds golden potatoes (such as Yukon Gold, peeled and cut into 2-inch pieces)
• 2 medium cloves garlic ((optional))
• 4 cups low sodium chicken broth
• 2 cups water
• 4 tablespoons butter
• 3/4 cup buttermilk
• 1/2-1 cup milk or half and half
• 1 teaspoon kosher salt (more to taste)

Instructions

1. 1

   Place peeled potatoes, garlic (if using), chicken broth and water in the slow cooker. Cover and cook on high for 2-4 hours (depending on how fast your slow cooker cooks). You want the potatoes to be very tender (just about falling apart).

2. 2

   Drain well in a strainer and shake the strainer a few times to remove excess liquid. Return to slow cooker. Lower setting to Lo, but do not turn slow cooker off.

3. 3

   Allow to sit, uncovered for 2 minutes, then add butter, buttermilk, 1/2 cup milk and 1 teaspoon salt. Mash well with a potato masher. Add more milk as needed to make a nice creamy, but scoop-able consistency. Taste and add more salt, if need.

4. 4

   Serve immediately or hold in slow cooker till ready to serve. Potatoes will keep well for 2-3 hours on warm setting of slow cooker. Just before serving, stir and add more milk if needed for desired consistency

5. 5

   To make ahead, follow directions 1-3 above. Allow to cool then transfer to a storage container and refrigerate for 1-2 days. To rewarm, transfer potatoes to slow cooker at least one hour before serving. Add 1/2 cup milk and and adjust heat to low. Allow to warm for one hour or more. Stir well and add more milk if needed to reach desired consistency.