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The nice thing about making such a large amount at a time is that you can place leftover, individual scoops of the potatoes on a baking sheet, allow to freeze and then place in freezer bags. All you have to do after that is take out what you need for future meals and heat on a small baking sheet.
Place potatoes and chicken broth in a 4 to 5 quart slow cooker.
Melt butter in a small sauce pan; add minced garlic, saute until garlic is softened and fragrant and then stir into potatoes and chicken broth. Cover and cook on high heat until potatoes are tender, about 4 to 4 1/2 hours.
Heat milk in a small saucepan and set aside.
Add sour cream, salt and pepper to the potatoes and mash or beat until well blended. Slowly stir in milk until reaching desired consistency (you may not need the entire cup of milk), set heat to low and cover for up to 2 hours. Stir before serving.
By Ann from Richland, WA
A great time saver at Thanksgiving is to make your mashed potatoes earlier in the day and put them in your crockpot on "warm". Just give them a stir every once in awhile and put the lid back on. This is helpful when you're trying to get everything on the table at once and keep everything warm.
I take the turkey out of the oven about 20-30 minutes prior to serving to let it "rest" before slicing it. I then make the gravy. The potatoes are already taken care of because they're mashed and in the crockpot keeping warm. Just dish them out.
Did you know you can make mashed potatoes in a slow cooker without ever removing the potatoes from the pot? Learn how to make easy crockpot mashed potatoes in this guide.
Put all ingredients in crockpot. Turn on low. Cook 4 hours. Before serving, add 1 cup grated cheese and allow to melt.