Ingredients:

  • 5 lbs Yukon Gold or Russet Potatoes, peeled and cut into 1-inch chunks
  • 4 Tbsp (56 g) Unsalted Butter, cut into small pieces (for cooking)
  • 1 cup low sodium Chicken or Vegetable Broth
  • 1 tsp Kosher Salt (for cooking)
  • 8 Tbsp (115 g) Unsalted Butter, softened (for finishing)
  • 4 oz Full-Fat Cream Cheese or Sour Cream
  • 1/2 cup Whole Milk or Heavy Cream, warmed slightly
  • 1/2 tsp Garlic Powder
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Thoroughly grease the inside of the slow cooker insert with butter or cooking spray to prevent sticking. Peel the potatoes and cut them into uniform 1-inch (2.5 cm) chunks.
  2. Place the prepared potato chunks into the slow cooker. Pour the broth over the top and distribute the 4 Tbsp (56g) of cold butter pieces over the potatoes. Sprinkle with 1 teaspoon of kosher salt.
  3. Cover the slow cooker and cook on the HIGH setting for 3.5 to 4 hours, or on the LOW setting for 6 to 8 hours. The potatoes are ready when they are easily pierced with a fork.
  4. If there is excess liquid remaining in the pot (more than 2 tablespoons), carefully tilt the slow cooker insert and drain the excess liquid.
  5. Add the remaining 8 Tbsp (115g) of softened butter, cream cheese/sour cream, warm milk/cream, garlic powder, and pepper to the cooked potatoes.
  6. Using a handheld potato masher or an electric hand mixer on low speed, mash the potatoes until they are smooth and fluffy, stopping as soon as the desired consistency is achieved.
  7. Taste the mashed potatoes and adjust seasoning as needed. Switch the slow cooker setting to WARM until serving.