Slow Cooker Mashed Potatoes - cooking recipe

Ingredients

2 lbs red potatoes, halved (I leave the peel on, but feel free to remove if you prefer)
2 cups water
1/2 teaspoon salt
1/2 cup heavy cream (or greek yogurt)
2 tablespoons butter
1 tablespoon milk
2 tablespoons garlic powder (or 5 garlic cloves, roasted and diced)
salt, to taste
pepper, to taste

Preparation

In crock pot, add 2 cups of water and potatoes.
Cook on high for 1-2 hours or until potatoes are very soft to touch.
Water should be almost evaporated and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under 1/2 cup, go ahead and leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time.
Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crock pot.
Add salt and pepper to taste.
Keep potatoes on medium or low for up to 2 hours, or until ready to serve.