Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1.5 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup unsalted butter, cubed and room temperature
  • 8 oz full-fat cream cheese, softened
  • 0.75 cup heavy cream, warmed
  • 4 cloves garlic, minced
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Scrub, peel, and cut the Yukon Gold potatoes into uniform 1-inch cubes to ensure even cooking.
  2. Place the potato cubes into a 6-quart or 7-quart slow cooker. Pour in the chicken broth, then scatter minced garlic, salt, and pepper over the top.
  3. Cover and cook on High for 4 hours (or Low for 7-8 hours) without opening the lid, until potatoes are fork-tender and shattering.
  4. Once tender, do not drain the remaining liquid. Add the cubed room-temperature butter and softened cream cheese to the pot.
  5. Begin mashing with a potato masher or ricer, gradually pouring in the warmed heavy cream until the desired velvety consistency is reached.
  6. Use a silicone spatula to fold in the fresh chives. Taste and adjust seasoning with additional salt or pepper if needed. Serve warm.