- 4-6 large potatoes (with or without peels, your preference)
- Butter EVOO (to taste)
- Garlic EVOO (to taste)
- Milk
Peel and cut potatoes into 1 1/2 – inch chunks. (If you prefer your mash with potato peels, feel free to keep them on!) Once potatoes are soft and super tender after slow cooking all day (or half of the day depending on which heat setting you close), mash them until desired consistency. If you love a chunky mash, don’t mash too much.
Add in milk until you reach your preferred level of thickness and creaminess. Serve hot!
