00:00Something else to soak up that gravy from your turkey,
00:02mashed potatoes.
00:03We're doing the whole thing in the slow cooker.
00:06For this, you're just gonna use one whole bag
00:08of russet potatoes, just peel them and cut them.
00:11I like russets for mashed potatoes
00:13because they break up easiest and they mash the fluffiest.
00:16In we go.
00:17Then you're gonna add just enough water to cover.
00:21For extra flavor, putting in a chicken bouillon cube
00:23and some salt.
00:24Cover and cook it on high until they are tender.
00:27I think you could go four to five hours for your first step.
00:30Drain off the liquid and back into the slow cooker.
00:33And now time for the butter.
00:35Remember, it was a whole five pound bag.
00:37Don't be scared of the butter.
00:38I like to get them mostly mashed up before I add my milk.
00:41I always like a little sour cream in my mashed potatoes.
00:43I like to add the milk gradually.
00:44I don't want them to get too soupy,
00:46but you can always add more.
00:47That looks perfect.
00:48Check for seasoning,
00:49because once you add all that milk,
00:50it might dilute some of that salty flavor.
00:53Mashed potatoes are done.
00:54You can just keep your slow cooker on warm.
00:56Keep them covered until it's time to serve.
01:00It's just a perfect potato.
01:01The heat from the slow cooker
01:02helps all that extra moisture evaporate out
01:04so that they can get nice and fluffy.
01:06Mashed potatoes in the slow cooker,
01:07that was a genius move.
