Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup low-sodium chicken or vegetable broth
  • 4 cloves garlic, smashed
  • 0.5 cup unsalted butter, cubed and softened
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup heavy cream, warmed
  • 2 tsp sea salt
  • 0.5 tsp white pepper

Instructions:

  1. Place the peeled and cubed potatoes into a 6-quart slow cooker. Pour the chicken broth over them and add the smashed garlic cloves. Cover and cook on High for 4 hours (or Low for 7-8 hours) until the potatoes are completely fork-tender.
  2. Once tender, check the bottom of the slow cooker. If more than 1/4 cup of liquid remains, drain the excess to prevent the mash from becoming watery. Keep the garlic in the pot.
  3. While the potatoes are still hot, add the cubed butter and softened cream cheese. Use a potato masher or ricer to break down the potatoes and incorporate the fats.
  4. Gradually stream in the warmed heavy cream and sour cream. Continue mashing or stirring with a silicone spatula until the desired silkiness is achieved. Season with sea salt and white pepper to taste.