5lbsbutter potatoes, peeled and choppedits not pretty, but a traditional apple peeler/corer can really helpful with this step. See Lazy Hacks above for link.
½cupbutter productI used regular, salted butter for the dairy version and Earth's Balance for the non.
1cup milk of choicefor the dairy version, I used whole milk. For the non-dairy, I used Nutpods original flavor. See Lazy Hacks for link.
2teaspoonfreshly ground garlic salt
Peel and cut potatoes into cubes or pieces 1" or smaller (this where I used my apple corer/peeler)
Place into slow cooker and cover with turkey broth
Place lid on slow cooker and cook on high 4-6 hours or until potatoes are easily mashed by hand.
When potatoes are soft, use hand potato masher to fully mash potatoes. I have read of potatoes that become gummy from over mashing. I have not experience this myself and I am thinking that it is because I mash them by hand and do not use an immersion blender or mixer.
Add butter or butter substitute into hot mashed potatoes and allow to melt then stir in.
slightly warm milk (I used the microwave for this) and add in a few tablespoons at a time until desired consistency is reached. I did not wind up using the full cup for either the dairy or non-dairy recipe. Adding too much liquid will make your potatoes soupy.
Once fully mixed, turn slow cooker to warm and keep potatoes warm until it is time to serve them.
Note: nutritional information assumes the use of a butter substitute and almond milk.