Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, sliced into pats
  • 1/2 cup low-sodium chicken or vegetable broth
  • 4 oz light cream cheese, cubed
  • 1/2 cup skim milk or unsweetened almond milk
  • 3 cloves garlic, minced
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Place the quartered potatoes in the slow cooker. Sprinkle with salt and pepper, then nestle the butter pats and minced garlic between the potato chunks.
  2. Pour the broth over the top. Cover and cook on High for 3 to 4 hours (or Low for 6 to 8 hours) until the potatoes are fork-tender.
  3. Once the potatoes are soft, stir in the cubed light cream cheese.
  4. While the potatoes are still piping hot, slowly pour in the milk.
  5. Using a potato masher, crush the potatoes until only a few small lumps remain, or use a hand mixer on the lowest setting for 30 seconds until smooth.
  6. Fold in the fresh chives and serve immediately.