Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 1 cup chicken or vegetable broth
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, cubed
  • 1 cup whole milk
  • 1/2 tsp black pepper
  • 1/4 cup sour cream

Instructions:

  1. Peel the potatoes and cut them into precise 1/2 inch cubes. Note: Consistent size ensures they all finish cooking at once
  2. Place the cubed potatoes in the slow cooker and pour over the broth and salt.
  3. Stir once to distribute the salt, then cover with a tight fitting lid.
  4. Set the slow cooker to Low for 3 hours 30 mins. until a fork slides in with zero resistance. Note: Avoid opening the lid to keep the steam trapped
  5. Add the cubed butter and milk directly into the pot.
  6. Use a potato masher for a rustic texture or a handheld mixer for a whipped consistency, beating until smooth and butter is fully incorporated.
  7. Stir in the black pepper and sour cream just before serving.
  8. Taste and add a pinch more salt if needed.