Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place the cubed potatoes, minced garlic, salt, and pepper into the slow cooker. Pour the chicken broth over the top until the liquid reaches about halfway up the potatoes. Stir gently to ensure the garlic is evenly distributed.
  2. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 3-4 hours. The potatoes are ready when a fork slides into a cube with zero resistance and edges look soft and slightly translucent.
  3. Switch the slow cooker to the 'Warm' setting. Add cubed butter and heavy cream directly into the pot. Use a potato masher or hand mixer to blend until smooth.
  4. Stir in the sour cream, shredded cheddar, and Parmesan cheese. Continue stirring until the cheese is fully melted and the potatoes are glossy and golden. Garnish with chopped chives.