Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes
  • 1 lb Russet potatoes, peeled and cubed
  • 1 cup low-sodium chicken broth
  • 1 tsp fresh lemon juice
  • 1/2 cup unsalted butter, cubed and softened
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup whole milk, warmed
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp ground white pepper

Instructions:

  1. Peel and chop the 5 lbs of Yukon Golds and 1 lb of Russets into 1 inch cubes. Keeping the size consistent ensures they all soften at exactly the same rate.
  2. Place the potatoes into the slow cooker and pour in 1 cup of chicken broth and 1 tsp of fresh lemon juice.
  3. Cover and cook on High for 4 hours until the potatoes are fork tender and falling apart.
  4. In a small saucepan or microwave, warm 1/2 cup whole milk. Adding cold milk to hot potatoes can cause the starch to seize up and become gummy.
  5. Use a potato masher or ricer to break down the hot potatoes directly in the slow cooker.
  6. Fold in 1/2 cup unsalted butter, 8 oz cream cheese, and 1/2 cup sour cream until the mixture is velvety and uniform.
  7. Stir in 2 tsp sea salt, 1 tsp garlic powder, and 1/2 tsp ground white pepper.
  8. Slowly pour in the warm milk while stirring until your desired consistency is reached.
  9. Set the Crock Pot to the Warm setting and cover until you are ready to serve.