Crockpot Mashed Potatoes
2 pounds potatoes, halved (I leave the peel on, but feel free to remove if you prefer)
2 cups water
1/2 teaspoon salt
1/2 cup Tbsp heavy cream or greek yogurt
2 Tbsp butter
1 Tbsp milk
2 tbsp garlic powder (optional) or 5 garlic cloves, roasted and diced
Salt and Pepper
In a Crockpot, add 4 cups of water and potatoes.
Cook on high for 1-2 hours or until potatoes are very soft to touch.
Water should be almost evaporated and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under 1/2 cup, go ahead and leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time.
Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crockpot.
Add salt and pepper to taste.
Keep potatoes on medium or low for up to 2 hours, or until ready to serve.