Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 cup heavy cream
  • 4 oz cream cheese, softened to room temperature
  • ½ tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Peel the potatoes and cut them into uniform 3.8 cm (1.5 inch) chunks. Grease the inside of the slow cooker insert with butter or non stick spray.
  2. Toss the potato chunks directly in the slow cooker with the melted butter, minced garlic, and salt. Stir until every piece is glistening.
  3. Cover the slow cooker with a tight fitting lid. Set to High for 3 to 4 hours (or Low for 6 to 8 hours) until the potatoes are fork tender and slide apart easily.
  4. Switch the slow cooker to the 'Warm' setting. This prevents the dairy from curdling or separating.
  5. Add the softened cream cheese and heavy cream directly into the pot.
  6. Using a potato masher or electric hand mixer on low speed, blend the mixture until smooth and velvety. Note: Keep the speed low to avoid the gluey texture.
  7. Stir in the black pepper.
  8. Fold in the fresh chives before serving.