Ingredients:

  • 2.5 lbs (approximately 1.13 kg) Russet or Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 cup (240 ml) chicken broth (low sodium preferred)
  • 8 tablespoons (113 g) unsalted butter, cut into cubes
  • 4 cloves garlic, minced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/2 cup (120 ml) heavy cream (or milk, for a lighter version)
  • Optional: 2 tablespoons chopped fresh chives, for garnish

Instructions:

  1. Peel and cube the potatoes into roughly 1-inch pieces. Place them in the slow cooker.
  2. Add the chicken broth, butter, minced garlic, salt, and pepper to the slow cooker.
  3. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until potatoes are fork-tender.
  4. Drain any excess liquid from the slow cooker. Tip: Reserve the liquid; you can add a bit back in for desired consistency.
  5. Add the heavy cream (or milk) and mash the potatoes with a potato masher. For extra smooth potatoes, use an electric mixer. Taste and adjust seasoning as needed.
  6. Garnish with chopped chives, if desired. Serve hot.