INGREDIENTS
- 2½ pounds gold, yellow or white potatoes (not russet potatoes)
- 5-6 cloves garlic
- ¾ cup heavy whipping cream
- 6 tablespoons butter
- 1 teaspoon salt
- pepper to taste (optional)
INSTRUCTIONS
- Wash, peel, and cut potatoes into large chunks – my potatoes were medium sized and I just quartered them to make it fast and easy
- Peel garlic cloves and place in crock with potatoes (smash with side of knife to make for easier peeling if you like)
- Cover potatoes and garlic completely with water and turn crock on low for 6-8 hours or high for 3-4 until potatoes are fork tender
- Carefully drain potatoes and garlic into colander and return to crock or a large mixing bowl
- Add cream, butter and salt and whip with hand held mixture until creamy and smooth
