Ingredients
| 1½ | cups water |
| 1½ | teaspoons HERB-OX® Cold Water Dissolve Chicken Granulated Bouillon |
| 5 | pounds baking potatoes, peeled, cut into 1-inch chunks |
| ½ | cup butter, cut into chunks |
| 1 | cup sour cream |
| 1 | teaspoon garlic powder |
| 1 | teaspoon onion powder |
| 2 | teaspoons salt |
| ¼ | teaspoon ground black pepper |
| 1 | cup milk, warmed |
Directions
Dissolve bouillon into water.
In 4- to 5-quart slow cooker, place potatoes, bouillon mixture and butter. Cover; cook on HIGH heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
Add remaining ingredients except milk. Mash potatoes using potato masher or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on WARM heat setting until serving time, up to 2 hours. Stir before serving.