5poundsrusset potatoespeeled and cut into large cubes
1 1/2cupsvegetable stock or water
1cupmilkgo ahead and use whole milk if it's a holiday
salt + pepper
chives or cheddar cheese to garnish
First, peel and cube the potatoes. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.
Once the cook time is up, mash the potatoes. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
Add the sour cream and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Top with chives before serving, optional.