Slow Cooker Mashed Potatoes

3 pounds Yukon Gold or Red potatoes, roughly chopped into 1-inch pieces and peeled if desired (*edited: Russett potatoes tend to oxidize more quickly and turn a bit gray while cooking, so I don’t recommend them)

1 cup chicken or vegetable stock

¼ cup butter, cut into small cubes

3 cloves garlic, minced

½ cup plain Greek yogurt or sour cream

½ teaspoon salt

¼ teaspoon black pepper

⅓ to ½ cup milk, warmed

(optional add-ins: crumbled bacon bits, shredded cheddar cheese, crumbled blue cheese, chopped green onions or chives, etc.)

Directions at gimmesomeoven.com

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