Ingredients
- 5 pounds russet potatoes peeled and diced small (makes about 10 servings)
- 4 cups chicken broth
- 1 tablespoon salt + more to taste
- 1 teaspoon pepper + more to taste
- 1 teaspoon garlic powder
- 1 cup butter 2 sticks, divided
- 8 ounces cream cheese softened and cubed
- ½ cup sour cream optional
- 1½ cups milk or heavy cream
- Fresh parsley or chives for garnish
Method
- Place the potatoes and chicken broth into a 6-quart (or larger) slow cooker. Sprinkle with salt, pepper, and garlic powder. Slice 1 stick of butter and place over the potatoes.
- Cover and cook on low for 6 hours or high for 3 hours, until potatoes are fork-tender.
- Turn off the slow cooker and carefully drain off the broth.
- Add the remaining butter, cream cheese, and sour cream (if using). Cover for 10 minutes so everything melts into the hot potatoes.
- Mash with a potato masher or beat with a hand mixer, slowly adding 1 cup of milk or cream until smooth and creamy. Add more as needed for your preferred consistency.
- Taste and adjust seasoning. Garnish with parsley or chives before serving.
Nutrition
Notes
Serving Size: This recipe makes about 10 servings. If serving alongside lots of other side dishes (like for Thanksgiving), it may stretch to 12.