Make ahead mashed potatoes stay warm in the slow cooker until you're ready to eat. They will be hot, fluffy, and delicious!
10medium potatoes, yukon gold or similar creamy variety
1chalf and half
Peel potatoes and cut into similar sized pieces.
Place potatoes into a large pot and cover with water. Bring to a boil on the stovetop and boil for approximately 40 minutes, or until potatoes are very soft when pierced with a fork.
Drain potatoes and place into a large mixing bowl.
Add half and half, butter, and salt, and blend with a hand mixer until creamy. (Since the starchiness of the potatoes may vary, you can continue adding half and half and butter in small amounts until the desired creaminess is reached.)
Add additional salt and pepper to taste.
Transfer potatoes to a lightly buttered crockpot, top with a dollop of butter, and set to low. Stir occasionally until ready to serve.