– 4 large Russet potatoes peeled and cut into chunks
– ½ cup butter more or less, to taste
– 1 cup heavy cream more or less, to taste
– Salt and black pepper, to taste
Place chopped potatoes in a 6 quart slow cooker. Pour water or chicken broth over top until the potatoes are just covered. Cook on high, covered, 4 hours until potatoes are fork tender.