Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1/2 cup chicken broth
  • 1/2 cup unsalted butter, sliced into pats
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream

Instructions:

  1. Place the peeled and diced potatoes into the bottom of the slow cooker. Pour the chicken broth over the top and dot the surface with the butter pats.
  2. Cover and cook on Low for 4 hours (or High for 2 hours) until the potatoes are fork-tender and the butter has melted into a golden glaze.
  3. Stir in the softened cream cheese and sour cream until the cream cheese melts into the hot potatoes.
  4. Using a potato masher or a handheld immersion blender, mash the potatoes until they reach a velvety smooth consistency. Serve warm.