Ingredients:

  • 5 lbs Potatoes (50/50 mix of Russets and Yukon Golds), peeled and chopped into 1-inch cubes
  • 1 cup Low-sodium chicken broth
  • 4 cloves Garlic, smashed
  • 1/2 cup Unsalted butter, cubed and softened
  • 8 oz Full-fat cream cheese, softened
  • 1/2 cup Full-fat sour cream
  • 1/2 cup Whole milk
  • 2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Fresh chives or parsley, chopped (for garnish)

Instructions:

  1. Peel all 5 lbs of potatoes and chop them into 1 inch cubes. Consistency is key here!
  2. Place the potato cubes, 1 cup chicken broth, 4 smashed garlic cloves, and 2 tsp sea salt into the slow cooker.
  3. Cover and cook on High for 4 hours (or Low for 7-8 hours) until the potatoes are fork tender and falling apart.
  4. If there is more than a 1/4 inch of liquid at the bottom, carefully spoon out the extra broth into a bowl. Note: Keep this liquid just in case you need to thin out the mash later!
  5. Drop in the 1/2 cup cubed butter and 8 oz softened cream cheese. Let them sit on the hot potatoes for 5 minutes with the lid on to melt.
  6. Use a potato masher to break down the chunks until no large lumps remain.
  7. Add the 1/2 cup sour cream and 1/2 cup whole milk.
  8. Using a hand mixer on low speed, beat the potatoes until they become silky and glossy. Do not overmix!
  9. Fold in the 1/2 tsp black pepper and check for salt. Add more if needed.
  10. Top with fresh chives or parsley and an extra pat of butter until it melts into a golden pool.