Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1 cup (240 ml) chicken or vegetable broth
  • 4 cloves garlic, minced
  • 4 oz (113g) cream cheese, softened
  • ½ cup (120ml) heavy cream, or half-and-half
  • 4 tbsp (57g) unsalted butter, cut into pieces
  • 2 tbsp fresh chives, chopped (or 2 tsp dried)
  • Salt and black pepper to taste
  • Optional: 2 tbsp fresh parsley, chopped

Instructions:

  1. Place potatoes, broth, and garlic in the slow cooker.
  2. Cover and cook on low for 4-6 hours, or high for 2-3 hours, until potatoes are very tender.
  3. Drain most of the broth (reserve about ¼ cup for thinning, if needed).
  4. Add cream cheese, heavy cream, and butter to the slow cooker.
  5. Mash with a potato masher or electric mixer until smooth and creamy.
  6. Stir in chives, salt, and pepper to taste. Add reserved broth if needed to reach desired consistency.
  7. Garnish with parsley (if using) and serve hot.