5 Lbs Russet Potatoes
1 Cup Water
1 Cup Butter, Cut Into Chunks
1 Tablespoon Salt, Plus
¾ Teaspoon Ground Black Pepper
1 1/3 Cups Milk, Warmed
Peel and cut up potatoes into 1 – 2 inch cubes.
Place the potatoes, water, and butter into a slow cooker and season with salt and pepper.
Cover, and cook on High for 4 hours.
When potatoes are done, mash with a masher or electric beater. Do not remove the excess water from slow cooker. Add warm milk to potatoes until desired consistency and texture is reached.
Keep warm on low until serving.