Ingredients
Scale
- 5 lbs. russet potatoes, peeled and quartered
- 1 1/2 cups vegetable stock
- 1/4 cup butter, cut into small cubes
- 3/4 cup sour cream
- 1 1/2 cup whole milk
- Salt and pepper
- Butter and chives to garnish
Instructions
- Place the cubed potatoes, vegetable stock and butter in the slow cooker.
- Cover and cook on high for 4.5 hours.
- Once the cook time is up, using a potato masher or a hand held mixer, mash the potatoes.
- Add the sour cream and milk then stir to combine.
- Add salt and pepper to taste.
- Place potatoes in a serving bowl and top with a little more butter and chopped chive.