Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes, peeled and cut into 1.5-inch chunks
  • 1 large head of Garlic, outer skin removed, cloves left whole
  • 1/2 cup Low Sodium Chicken or Vegetable Broth
  • 1/2 cup (1 stick) Unsalted Butter, cut into cubes
  • 1/2 cup Heavy Cream (or Half-and-Half), warmed slightly
  • 5 tsp Coarse Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 2 Tbsp Fresh Chives or Parsley, finely chopped (for garnish)

Instructions:

  1. Lightly drizzle the whole head of garlic with a touch of olive oil (optional) and wrap tightly in foil. Set aside.
  2. Peel and chop the potatoes into uniform 1.5-inch chunks. Rinse briefly under cold water and drain well.
  3. Place the potato chunks into the base of the slow cooker insert. Sprinkle evenly with 1 teaspoon of the salt and all the black pepper.
  4. Pour the broth over the potatoes. Place the foil-wrapped garlic packet directly on top of the potatoes.
  5. Cover and cook on LOW for 3.5 to 4 hours or on HIGH for 1.5 to 2 hours, until the potatoes are completely fork-tender and easily pierced.
  6. Carefully remove the foil packet. Unwrap the garlic; squeeze the sweet, roasted pulp out of the skins into a small bowl and discard the skins. Mash the garlic pulp gently with a fork.
  7. Carefully drain most of the remaining liquid from the slow cooker, leaving about 2 tablespoons behind. Return the slow cooker to the 'Keep Warm' setting.
  8. Add the cubed butter, the reserved mashed garlic pulp, and the warmed cream to the potatoes.
  9. Using a potato masher or ricer, mash everything together until the desired consistency is reached. Taste and add the remaining 1/2 teaspoon of salt, adjusting seasoning as needed.
  10. Transfer to a warmed serving dish, sprinkle with fresh chives or parsley, and serve immediately.