Ingredients:

  • 5 kg / 5.5 lbs Russet or Yukon Gold potatoes, peeled and cut into uniform 1.5-inch chunks.
  • 1 large bulb garlic (about 12-14 cloves), cloves peeled but left whole.
  • 240 ml / 1 cup Vegetable or Chicken Stock (low sodium), or water.
  • 1 tbsp / 15g Kosher salt (for cooking).
  • 115 g / 8 tbsp (1 stick) unsalted butter, cubed and softened or melted gently.
  • 120 ml / 1/2 cup Heavy Cream (or Double Cream), warmed slightly.
  • Fine sea salt, to taste.
  • 1/2 tsp / 2.5g freshly cracked black pepper.
  • 2 tbsp chopped fresh chives or parsley (optional, for garnish).

Instructions:

  1. Peel the potatoes and cut them into uniform 1.5-inch (4 cm) chunks. Rinse lightly and shake off excess water.
  2. Place the prepared potatoes, peeled whole garlic cloves, 1 cup of stock/water, and 1 tbsp of kosher salt into the slow cooker basin.
  3. Place the lid on the slow cooker. Cook on LOW for 3 hours 30 minutes to 4 hours, or until the potatoes can be easily pierced with a fork and are collapsing slightly.
  4. Check the potatoes for absolute tenderness. Unplug the slow cooker. Carefully drain the entire contents into a large colander, shaking gently to remove as much liquid as possible. Do not rinse.
  5. Tip the drained potatoes and soft, cooked garlic cloves back into the empty slow cooker basin (which is now unplugged but still warm).
  6. Add the cubed, softened butter and the warmed heavy cream.
  7. Using a potato masher, mash the ingredients vigorously until they reach your desired consistency—smooth or slightly lumpy. The heat will melt the butter rapidly.
  8. Taste the mash and add the final salt and pepper as needed. Stir well to combine, making sure not to overwork the mash.
  9. Cover the slow cooker and switch the setting to KEEP WARM (if available). Garnish with fresh chives or parsley, and serve piping hot.