Place the potatoes, water, and butter into a slow cooker. Season with salt and pepper. Cover, and cook on High for 4 hours. Do not remove the excess water from slow cooker. This adds to the creamy texture. Mash potatoes with a masher or electric beater. If you are using a crockpot liner, do not use an electric beater/hand mixer, or you risk having shredded plastic in your potatoes. Yes, I know from experience. Begin adding the milk a few ounces at a time until you reach the desired consistency. Use the keep warm or low setting until ready to serve.
Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there. If the potatoes become stiff, add a few ounces of milk to loosen them up. If the potatoes are too soupy, add a few ounces of cream cheese to give them a better texture for gravy. Speaking of gravy, check out Mama K’s Homemade Gravy recipe. We also have recipes for Thanksgiving Turkey, Savory Mashed Butternut Squash and Sweet Potatoes, Baked Apples and Pumpkin Pie with Grain Free Crust.