Ingredients:

  • 2.25 kg (5 lbs) Yukon Gold potatoes, peeled and cubed into 2 cm chunks
  • 355 ml (1.5 cups) chicken broth
  • 4 cloves garlic, smashed whole
  • 5 ml (1 tsp) fine sea salt
  • 115 g (0.5 cup) unsalted butter, softened and cubed
  • 225 g (8 oz) full fat cream cheese, room temperature
  • 120 ml (0.5 cup) sour cream
  • 120 ml (0.5 cup) whole milk, warmed
  • 1.25 ml (0.25 tsp) fresh cracked black pepper

Instructions:

  1. Peel the 2.25 kg of Yukon Golds and cut them into uniform 2 cm cubes.
  2. Place the potato cubes, 355 ml of chicken broth, 4 smashed garlic cloves, and 5 ml of sea salt into the slow cooker.
  3. Cover and cook on High for 4 hours until the potatoes are tender and easily pierced with a fork.
  4. Check the bottom of the pot. If there is more than a thin layer of liquid left, drain all but about 60 ml.
  5. Add the 115 g of softened butter and 225 g of room temperature cream cheese directly onto the hot potatoes.
  6. Use a potato masher to crush the potatoes, garlic, butter, and cream cheese together until no large chunks remain.
  7. Stir in the 120 ml of sour cream and the 1.25 ml of black pepper.
  8. Slowly pour in the 120 ml of warmed whole milk while mashing until the mixture is velvety and smooth.
  9. Give it a final taste. Add a pinch more salt or pepper if the flavors need a boost.
  10. Switch the slow cooker to the Warm setting if you aren't serving immediately.