Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 1/2 cup chicken broth
  • 1/2 cup unsalted butter, divided
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the peeled and cubed potatoes into the bottom of the slow cooker.
  2. Pour in the chicken broth and half of the butter (1/4 cup).
  3. Cover and cook on Low for 4 hours (or High for 2 hours) until potatoes are tender and a fork slides in with zero resistance.
  4. Add the remaining butter (1/4 cup), softened cream cheese, sour cream, and milk directly into the pot.
  5. Using a potato masher, press down firmly but gently, working from the edges toward the center.
  6. Fold in the salt and pepper, continuing to mash until the mixture is velvety.
  7. Switch the slow cooker to the Warm setting and stir once more right before serving.