Ultimate Slow Cooker Mashed Potatoes

Ultimate Slow Cooker Mashed Potatoes
5 lb. Russet or Idaho baking potatoes, peeled, cut into 1 inch chunks
1 1/2 C. chicken broth
1/4 C. butter, cut into chunks
1 C. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 to 1 C. milk, warmed

In 4-5 quart slow cooker, place potatoes, chicken broth and butter. Cover, cook on high 4 hours or until potatoes are tender. Add remaining ingredients except milk. Mash potatoes well, then stir in enough milk for desired creamy consistency. Cover and keep warm on low until serving time, up to 2 hours. Stir before serving.