5 lb baking potatoes, peeled or unpeeled, cut into 1-inch chunks
2 cups milk
¼ cup butter
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
1½ cups milk
¼ cup butter, sliced into small pieces
Directions
In a large slow cooker, add the potatoes, 2 cups milk, ¼ cup butter, salt and pepper. Toss to coat. Cover; cook on high heat for 4 hours or until potatoes are tender.
Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended.
Stir in more milk and butter until you reach the desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=33269