When you first combine the milk and potatoes, the potatoes won’t be completely covered by the liquid. The butter will eventually melt, and as the potatoes heat up they will release their own liquid, eventually covering the potatoes.
- 5 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1 3/4 cups heavy cream
- 1/4 cup water
- 1 1/2 sticks (12 tablespoons, 6 ounces) unsalted butter, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- Chopped chives, to garnish (optional)
1 Combine the potatoes, cream and water in the slow cooker. Stir to coat. Dot the top of the potatoes with butter and sprinkle with the salt.
2 Cover and cook on high for 3 1/2 hours.
3 Mash the potatoes: Mash with a potato masher for chunkier potatoes, use a ricer, or whip with a hand mixer. Add more salt or pepper to your liking and serve.
4 Serve warm: Potatoes are best if served soon after mashing them. However, you can also do this:
Hold Potatoes on "Warm": Mashed potatoes can be held on the "warm" setting of your slow cooker for up to two hours or so without noticeable loss of flavor or texture. However, note that the color does begin to deepen the longer you hold them.
Reheat Potatoes Later: Reheated mashed potatoes are always a bit tricky since the potatoes seem absorb more butter and cream. Plan on adding a little more butter and cream the next day as the potatoes warm – just eyeball it (too much cream and butter is rarely a problem!). Once warmed, whip the potatoes with a hand mixer for about 45 seconds to recreate your desired consistency.