NaBloPoMoNoProFoNo #21: #RECIPE - slow cooker mashed potatoes

It's T minus one week from Thanksgiving!  Recipe bloggers often post slow-cooker Thanksgiving recipes under the premise that it conveniently frees up a spot in the oven or stove for something else -- which is true.  But in my experience the hardest part of cooking an entire Thanksgiving dinner is coordinating all the hot foods to actually be hot at the same time, so the "keep warm" feature of slow cookers is pretty much AMAZING. 

Which brings me to: nobody wants cold mashed potatoes!  Nobody wants to be frantically mashing potatoes right before dinner! Slow cooker mashed potatoes to the rescue!

The basic recipe is: cut up desired amount of potatoes, submerge in desired cooking liquid, cook in slow cooker until tender, mash with desired liquids/fats, keep on warm setting until serving.  So, this recipe can be adapted for any pre-existing mashed potatoes recipe.  The one below is the one I always use -- it's not super-indulgent but we smother our potatoes with gravy anyways, so it doesn't really need to be.  I get this going after I wake up on Thanksgiving, come back a while later to do the mashing, and then don't think about it again til mealtime.  YAY.

Slow cooker mashed potatoes
Adapted from Not Your Mother's Slow Cooker Cookbook

4 lbs potatoes, peeled and cut into chunks
1 T garlic, chopped (or more)
2 bay leafs
4 cups chicken broth (or water)

1 cup milk
4 T butter
1 t garlic powder
Pepper to taste
Salt to taste (~1 t-ish?)

Put the potatoes, chopped garlic, and bay leaves in the crock pot.  Add broth or water, adding more if potatoes aren't completely covered.

Cook on high for 4 hours.

Drain in a colander over a bowl, reserving the liquid.  Discard bay leaf.

Return potatoes to slow cooker and mash with milk and butter.  Add back the drained liquid to get your desired texture.  Season with garlic powder, salt, and pepper to taste.  Keep on Warm or Low for up to two hours before serving.