Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1/2 cup unsalted butter, cubed
  • 1 cup low-sodium chicken or vegetable broth
  • 8 oz full-fat cream cheese, softened
  • 1 cup whole milk, warmed
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the peeled and cubed potatoes into the slow cooker.
  2. Pour in the broth and add half of the cubed butter, ensuring potatoes are evenly coated.
  3. Cover and cook on Low for 4 hours or High for 2 hours until potatoes are fork-tender.
  4. Add the softened cream cheese, the remaining butter, and the warmed milk.
  5. Using a potato masher or electric hand mixer, blend the mixture until the cream cheese is fully incorporated and the texture is velvety.
  6. Stir in the salt and black pepper, mixing until the potatoes look glossy and hold a soft peak.