Slow Cooker Creamy Garlic Mashed Potatoes

Ingredients

• 4 lbs red potatoes, cleaned and rinsed, peeled or unpeeled, cut into 1 1/2-inch pieces
• 1/2 cup water
• 1 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 1/2 Tbsp minced garlic
• 1/4 cup butter, melted
• 2/3 cup sour cream
• 1/2 cup cream, warmed in the microwave
• 1/2 cup milk, warmed in the microwave, or as desired
• Minced chives and butter, for serving, optional

Directions

1. Mist the inside of a 6 – 7 quart slow cooker with non-stick spray. Add the potatoes, then drizzle the water across them as evenly as you can.
2. Season with salt and pepper, scatter in the garlic, and pour the melted butter over the potatoes and garlic. Put the lid on, set the slow cooker to high, and cook for 4 – 4 1/2 hours, until the potatoes are soft enough to pierce easily with a fork. Do not drain.
3. Crush the potatoes with a potato masher, then mix in the sour cream and heavy cream.
4. Use an electric hand mixer to whip the potatoes until they reach the texture you like, adding milk as you go to loosen them to your preferred consistency.
5. Serve warm, topped with extra butter if you like, plus minced chives.