In many slow cooker recipes, the potatoes must be cooked and mashed BEFORE going into the slow cooker - which, at that point, is basically little more than a warmer. In THIS recipe, the whole process (other than peeling the potatoes!), takes place right in the slow cooker.
5 pounds baking potatoes, peeled, cut into 1-inch chunks
1 1/2 cups chicken broth (I used water + McKay's "chicken-style" vegetarian instant broth and seasoning)
1/4 cup butter or margarine, cut into pieces
1 cup sour cream or plain yogurt (I used Tofutti vegan "sour cream")
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (I used a little more)
1/4 teaspoon pepper
1/2 to 1 cup milk warmed (I just added my non-dairy milk straight from the refrigerator; the mashed potatoes were still plenty hot)
Spray a 4- to 5-quart slow cooker with cooking spray.
In slow cooker, place potatoes, broth and butter.
Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
Add remaining ingredients except milk.
Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed (from past experience, I wouldn't recommend this!) until well blended; do not overmix.
Stir in enough milk for desired creamy consistency.
Cover; keep warm on Low or Warm heat setting until serving time, up to 2 hours.
Stir before serving.