A delightful twist on classic mashed potatoes, made effortlessly in a slow cooker for a creamy and flavorful side dish.
Peel and quarter the potatoes, then place them in the slow cooker.
Cutting the potatoes into even pieces ensures they cook uniformly.
Add enough water to cover the potatoes and sprinkle with salt.
Using warm water can help speed up the cooking process slightly.
Cook on low for 8 hours or until the potatoes are tender.
Check the potatoes with a fork to ensure they are soft before mashing.
Drain the potatoes and return them to the slow cooker.
Save some of the cooking water if you want to adjust the consistency later.
Mash the potatoes with butter, sour cream, half-and-half, white pepper, and additional salt to taste.
Mash the potatoes while they are still hot for a smoother texture.
Keep the mashed potatoes warm in the slow cooker on low until ready to serve.
Stir occasionally to prevent the potatoes from sticking to the sides.
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