Slow Cooker Mashed Potatoes

Ingredients

• 3 lbs. russet potatoes
• 1.5 cups chicken broth
• 2 cloves garlic
• Salt and freshly cracked pepper to taste
• 4 oz. cream cheese
• 1/2 cup milk
• 1 Tbsp butter

Directions

1. Scrub and peel the potatoes, then chop them into 1-inch cubes. Finely mince 2 cloves of garlic. Put the potato pieces, garlic, chicken broth, and a little freshly cracked pepper into the slow cooker. Give everything a quick stir so the garlic and pepper are scattered through the potatoes.
2. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours. For the Instant Pot, close the vent, select the manual setting, and set it for 7 minutes. When it is done, use quick pressure release until the pressure has returned to normal.
3. Remove the lid, then add the cream cheese, milk, and butter. Stir everything together while mashing the potatoes. If you want them smooth, run a hand mixer through the potatoes briefly, just until they are blended.
4. Taste, then season with salt or more pepper as needed.