- 5 pounds red potatoes, cut into chunks
- 1 tablespoon minced garlic
- 3 cubes chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter
- salt and pepper
Directions:
- In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker. Cover and cook on Low for 2 to 3 hours. Just before serving, stir in butter. Season to taste with salt and pepper.