• Peel and cut potatoes into 1 inch cubes.
• Place potatoes in a large pot and cover with cold water. (You may need to cook in two batches depending on the size of your pot) Generously salt the water.
• Bring to a boil over high heat and cook for 15-18 minutes or until potatoes are fork tender.
• Drain and transfer potatoes to a large bowl. Add milk, butter and salt and mash until you reach your desired consistency.

Tip:

• Put the boiled potatoes, milk, butter and salt in the bowl of your stand mixer with the beater attachment. Beat on low speed for 2 minutes, then increase to medium speed for 4 minutes. You'll get perfectly whipped potatoes.
• 5. Season to taste with additional salt. Add more milk/cream if you like a creamier consistency.
• 6. Spray the insert of a slow cooker with cooking spray or put a liner in it. Transfer potatoes to the slow cooker and turn on keep warm until ready to serve.
• Note: Potatoes will thin out in the slow cooker so make them a little thicker than you'd typically serve them.

To cook from refrigerated:

• Transfer mashed potatoes to a slow cooker. Cook on high heat for 30 minutes.
• Stir and reduce heat to low.
• Potatoes can be kept on low for 2-4 hours prior to serving. Stir every 30-60 minutes.
• If potatoes are too thick, add up to ¼ cup milk/cream and 4 tablespoons butter 30 minutes before serving to thin them out.