5-6medium sized red potatoesroughly peeled and cubed
1cupwater or vegetable stock
Coarse kosher salt and freshly ground black pepper
1cupshredded Gruyere cheese
Spray the inside of a small crock pot with cooking spray. Place potatoes in the crockpot, then top with water and four tablespoons of butter, cut into small pieces. Cover and cook, undisturbed, on high for 3-4 hours.
Remove the cover from the crock pot and mash the potatoes with a fork or potato masher. Stir in milk until it reaches the desired consistency. Season to taste with salt and pepper and add the cheese and remaining 2 tablespoons of butter. Keep stirring and mashing and stirring until the cheese is melted and the potatoes are relatively smooth. Serve immediately or, if you crock pot has a warm setting, cover and set to warm until ready to serve. If keeping in the crock pot for more than half an hour, stir occasionally.