3poundsrusset or yukon potatoesabout 8 medium sized
1-3Tablespoonsheavy creamcan sub with milk
Wash and peel the potatoes. Cut into 2-inch cubes.
Place potatoes, chicken broth, salt and pepper in the slow cooker (4 or 6 quart). Stir and cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender. Drain most of the broth.
Add in melted butter, and sour cream. Mash with a potato masher or an electric beater. Add 1 Tablespoon of heavy cream at a time, until you reach your desired consistency. Be careful not to over mash. Salt and pepper to taste.
Keep the lid on and the slow cooker on warm setting until ready to serve.