5 pound baking potatoes, peeled, cut into i inch chunks.
1 1/2 cup progesso chicken broth ( from 32 oz carton).
1 1/2 cup butter/margarine, cut into chunks.
1 cup sour cream/plain yogurt.
1 tsp garlic powder.
1 tsp onion powder.
1/2 tsp salt.
1/4 tsp ground black pepper.
1/2 to 1 cup milk, warmed.
1. in 4 to 5 quart slow cooker, place potatoes, chicken broth and butter.
2. Cover, cook on high heat setting 4 hours to 4 hours 30 minutes, until potatoes are tender.
3. Add remaining ingredients except milk, mash,crush/mash potatoes using potato
masher/beat with electric mixer low speed until well blended.Do not overmix.
4. Stir in enough milk for desired creamy consistency. Cover and keep warm on low/
warm setting until serving time, up to 2 hours stir before serving.