adapted from: Sharon H.
5 Lbs. baking potatoes, peeled and cut into 1-inch cubes
1 1/2 c. chicken broth
1/4 c. butter, cut into chunks
1 c. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 - 1 c. milk, warmed
Place potatoes in a 4 to 5 quart slow cooker. Add the chicken broth and butter. Cover and cook on High heat setting for 4 - 4 1/2 hours or until potatoes are tender. Add remaining ingredients, except milk. Mash potatoes using a potato masher or beat with an electric mixture until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on low or warm heat setting until serving time, up to 2 hours. Stir before serving. These can also be cooked on low for 8 hours. Yield: about 20 (1/2 cup) servings.
Jenn's Notes: Make sure you allow these enough time to cook, so they will mash properly. I also stirred the potatoes every once in a while. I personally can eat more than 1/2 cup of potatoes, so make sure and adjust the serving size as needed. So good!