4-5poundsrusset or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
2clovesof garlic, smashed
1 ½teaspoonscoarse, kosher salt
½cupchicken broth, I use low-sodium
⅓cupmilk, if needed
2ouncescream cheese, softened (or 1/4 cup sour cream)
Salt and pepper, to taste
Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste.
Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).
Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.