Ingredients

The following ingredients have 10 Servings
  • 5 lbs. russet potatoes, (peeled and chopped into 1 inch pieces)
  • 32 oz chicken broth ((reduced sodium is best))
  • 1 cup unsalted butter (2 sticks), (divided)
  • 8 oz cream cheese, (softened and cubed)
  • 1/4 cup heavy cream, (room temperature)
  • 1/2 tsp onion powder ((optional))
  • 1/2 tsp garlic powder ((optional))
  • salt and pepper, to taste

Instruction

  • Grease sides of slow cooker insert lightly with butter, then add chopped potatoes.  Top with onion powder and garlic powder, then pour in chicken broth.
  • Cube 1 of the sticks of butter and place cubes around the tops of the potatoes.  Cover and cook on HIGH for 3 1/2 - 4 hours. 
  • Drain potatoes then place back in the crockpot.  Add remaining stick of butter (cubed), cream cheese, heavy cream and salt and pepper.  Start with 1/2 tsp of kosher salt and 1/4 tsp pepper and adjust from there.
  • Use a potato masher to mash potatoes until mashed to your desired consistency, using a bit more heavy cream if needed.
  • Serve right away, or cover and set to WARM setting for a few hours.