Slow Cooker Smashed Potatoes
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
PLACE potatoes in lined-slow cooker; sprinkle with garlic, salt and pepper. Pour water over potatoes. Place lid on slow cooker.
COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until potatoes are tender.
CAREFULLY remove lid to allow steam to escape. Gently mash potatoes into smaller pieces using a potato masher or back of a wooden or plastic spoon. Add milk and butter; stir gently. Serve warm potatoes directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
REYNOLDS KITCHENS TIP: Reynolds® Slow Cooker Liners are great for reheating left over Smashed Potatoes. Place potatoes in a lined-slow cooker. Heat on HIGH for 1 to 2 hours until potatoes are hot.