Slow Cooker Mashed Potatoes
red or gold potatoes peeled or unpeeled
cut into 1 inch pieces
of low-sodium chicken broth
1 stick of butter, at room temperature, cut into cubes
of cream cheese
1/2 of a package at room temperature, cut into cubes
of half and half
of kosher salt
of freshly ground black pepper
of freshly minced chives
In a 4 or 6 quart slow cooker, combine low-sodium chicken broth and potatoes.
Cook on high for about 3 hours or low for about 6 hours, slow cooker times can vary.
Once potatoes are tender, add butter, cream cheese, half and half, salt, pepper and chives to slow cooker and mash until smooth. Do not drain chicken broth.
Keep warm until ready to serve.