Ingredients

The following ingredients have 7 Servings
  • 3 pounds Yukon Gold potatoes (washed, peeled, and chopped into 1/2-inch pieces)
  • 1 cup vegetable or chicken broth
  • 2 cloves garlic (minced)
  • 1/4 cup butter (cut into pieces)
  • 2 ounces cream cheese (softened)
  • 1/2 cup milk (warmed)
  • 1/4 cup heavy cream (warmed)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Minced chives (for garnish, optional)

Instruction

  • Put potatoes in the bowl of a slow cooker. Pour the broth over the potatoes. Place the garlic and butter on top. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until the potatoes are soft.
  • Use a potato masher, ricer, or electric mixer to mash the potatoes to your desired consistency. If you use a mixer, make sure you keep the mixer in the bowl or you will have a mess. Also, don't over mix the potatoes or you will end up with glue.
  • Stir in the cream cheese, milk, and heavy cream. Stir until well combined and smooth. Season with salt and black pepper and stir again. Transfer to a serving bowl and garnish with chives, if using. You can add an extra pat of butter on top, if desired. Serve warm.
  • Note-you might need a little extra milk depending on how thin/creamy you like your potatoes.