Ingredients:

  • 5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 cup low-sodium chicken or vegetable broth
  • 4 cloves garlic, smashed
  • 0.5 cup unsalted butter, cubed
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup whole milk, warmed
  • 2 tsp fine sea salt
  • 1 tsp cracked black pepper

Instructions:

  1. Wash and cut 5 lbs Yukon Gold potatoes into 1 inch cubes. Uniform sizes ensure they all finish cooking at the exact same time.
  2. Place the potatoes into the slow cooker and pour in 1 cup low sodium chicken broth.
  3. Drop in 4 cloves garlic, smashed, and sprinkle with 2 tsp fine sea salt and 1 tsp cracked black pepper.
  4. Cover and cook on High for 4 hours until the potatoes are fork tender and falling apart.
  5. About 15 minutes before the timer ends, warm 0.5 cup whole milk in a small saucepan or microwave. Cold milk can shock the starch and make it seize up.
  6. Check the liquid levels; if there is more than a quarter cup of broth left, drain most of it into a bowl to add back later if needed.
  7. Add 0.5 cup unsalted butter (cubed) and 8 oz softened cream cheese to the hot potatoes.
  8. Pour in the warm milk and 0.5 cup sour cream, then mash until the mixture is velvety and mostly smooth.
  9. Taste and add more salt or a splash of the reserved broth if you want a thinner consistency.
  10. Set the crockpot to the Warm setting until you are ready to serve to keep them fluffy.