Start with 5 lbs of russet potatoes.
Wash, peel and chop potatoes into 1 inch cubes. Put them in the crock pot and add enough water to cover them. I used part chicken broth.
Cook on high for about 5 until the potatoes are cooked and falling apart. Turn the cooker to low, add 1/2 cup butter (1 stick), 1 cup half and half and 1/2 cup sour cream, and season with salt and pepper to taste. Cover and cook for 20 more minutes. The recipe didn't call for it but I blended mine smooth.
Serve garnished with crumbled bacon, grated cheese and sliced green onions.
