Ingredients
- 5 pounds russet potatoes
- 2 cups water
- ¾ cup chicken broth (can use all water)
- 2 teaspoons salt
- 3 tablespoons salted butter, melted
- 1 stick butter, cut into 1 tablespoon size pieces
- ½ cup sour cream
- 2 tablespoons minced chives
- ½ teaspoon garlic powder
- 1 teaspoon ground pepper
- Bring water, broth, and salt to boil in a small saucepan.
- While that is coming to a boil, peel and slice the potatoes into ¼-inch rounds. If water comes to a boil before you are done, just turn the heat down. You don't want to expose the potatoes to air for long once they are peeled because they will turn brown.
- Place potato slices in the crockpot and pour boiling water mixture on top. Stir to coat potatoes.
- Brush the potatoes on top with melted butter. Press a piece of parchment paper that is slightly larger than the crockpot on top of the potatoes and tuck edges down to hold in place.
- Cover and cook on HIGH until all the potatoes are tender, about 4 hours.
- Discard parchment paper. Sprinkle the butter pieces on top of the potatoes. Use a potato masher to mash potatoes until smooth.
- Mix in the sour cream, chives, garlic powder, and pepper. Taste for seasoning and add extra salt if desired.