Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup unsalted butter, cubed
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the diced potatoes and minced garlic into the slow cooker.
  2. Pour the chicken broth over the potatoes. Note: This provides the steam needed to cook them through.
  3. Scatter the cubed butter on top of the potato pile.
  4. Cover with a tight fitting lid and cook on High for 4 hours until a fork slides into the potatoes with zero resistance.
  5. Pour the heavy cream directly into the pot.
  6. Add the softened cream cheese in small chunks.
  7. Mash the potatoes using a hand masher for rustic texture or an electric hand mixer on low speed until the mixture looks fluffy and combined.
  8. Stir in salt and cracked black pepper.
  9. Taste a spoonful and add more salt if the garlic flavor feels too muted.