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Combine the potatoes, cream and water in the slow cooker: Stir to coat. Dot the top of the potatoes with butter and sprinkle with the salt.
Cover and cook on high for 3 ½ hours
Mash the potatoes: Mash with a potato masher for chunkier potatoes, use a ricer, or whip with a hand mixer. Add more salt or pepper to your liking and serve.
Serve warm: Potatoes are best if served soon after mashing them. However, you can also do this: Hold Potatoes on "Warm": Mashed potatoes can be held on the "warm" setting of your slow cooker for up to two hours or so without noticeable loss of flavor or texture. However, note that the color does begin to deepen the longer you hold them. Reheat Potatoes Later: Reheated mashed potatoes are always a bit tricky since the potatoes seem absorb more butter and cream. Plan on adding a little more butter and cream the next day as the potatoes warm – just eyeball it (too much cream and butter is rarely a problem!). Once warmed, whip the potatoes with a hand mixer for about 45 seconds to recreate your desired consistency. Did you love the recipe? Give us some stars and leave a comment below!