Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 4 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 8 oz (225g) cream cheese, cubed
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (113g) unsalted butter, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional Garnishes: Chopped chives, green onions, bacon bits

Instructions:

  1. Peel (optional) and quarter the potatoes.
  2. Place potatoes, garlic, and chicken broth in the slow cooker.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until potatoes are very tender.
  4. Drain any excess liquid from the slow cooker. Add cream cheese, heavy cream, and butter.
  5. Mash with a potato masher until smooth. For extra smooth potatoes, use an electric hand mixer.
  6. Stir in salt and pepper to taste.
  7. Garnish with chives, green onions, or bacon bits, if desired. Serve hot.