Crockpot Mashed potatoes

I dont do mashed Potatoes any other way now!

5 lbs sierra gold potatoes or red potatoes, diced with peel (I have used red and russetts and you can peel if you like, and I just do as many potatoes as I would on the stove for our family)
• 1 cup water
• 1 cup butter, cut into chunks (I dont use this much butter)
• 1 tablespoon salt, plus
• ¾ teaspoon ground black pepper
• 1 1/3 cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there