Ingredients

The following ingredients have 8 Servings
  • 4-5 pounds russet or Yukon gold potatoes (peeled and cut into 1/2-inch pieces)
  • 2 cloves of garlic (smashed)
  • 1 1/2 teaspoons coarse (kosher salt)
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • 1/2 cup chicken broth (I use low-sodium)
  • 1/3 cup milk (if needed)
  • 2-3 tablespoons butter
  • 2 ounces cream cheese (softened (or 1/4 cup sour cream))
  • Salt and pepper (to taste)

Instruction

  • Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
  • Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
  • Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).