Cook the potatoes until soft.
Stir in the sour cream, garlic, chives, salt and pepper.
Remove excess air and seal.
Thaw.
Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.
Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.
Stir well before serving.
Thaw.
Cook in a medium saucepan on low heat until they're warmed through, stirring often.