Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 4 cloves garlic, minced
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (1 stick / 113g) unsalted butter, cut into pieces
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • Optional: 1/4 cup (60 ml) chicken or vegetable broth
  • Optional garnish: chopped fresh chives or parsley

Instructions:

  1. Peel and quarter the potatoes.
  2. Place potatoes, minced garlic, cream cheese, heavy cream, butter, salt, and pepper in the slow cooker.
  3. Cook on low for 4-6 hours or on high for 2-3 hours, or until potatoes are very tender.
  4. Mash the potatoes directly in the slow cooker using a potato masher or electric mixer until desired consistency is reached. If needed, add a splash of broth for extra moisture.
  5. Taste and adjust seasoning (salt and pepper) as needed. Garnish with chopped chives or parsley, if desired. Serve hot.