Step 1

Pour water and chicken broth into a 4 - 6 quart slow cooker, then as you peel and cut each potato add them to the broth mixture in slow cooker to prevent browning.

Step 2

Season with salt to taste.

Step 3

Cover and cook on high heat 2 3/4 to 3 1/2 hours until potatoes are fully tender all the way through.

Step 4

Drain potatoes in a colander in the sink. Then either return potatoes to slow cooker and mash with a potato masher, or for a completely lump-free option pass potatoes through a potato ricer or a food mill into slow cooker.

Step 5

Add heated melted butter, heated half and half, season with more salt as needed then gently stir with a spatula or wooden spoon just to blend. Don't over-mix or they'll be gluey.

Step 6

Serve warm, if desired topped with gravy or butter.