Are you ready to discover a foolproof way to create the creamiest mashed potatoes? Join us as we share the secrets to achieving velvety, rich mashed potatoes, all while keeping your stovetop free for other dishes!
Bring the broth to a boil in the microwave. Place the peeled, sliced potatoes in the crockpot and pour the liquid on top of them. Season with the salt and pepper
Brush the potatoes with the melted putter. Place a large sheet of parchment paper on top of the potatoes. Press it down, covering as needed.
Place the lid on your slow cooker. Cook on high for 3 to 4 hours, or low for 5 to 6 hours. Discard the parchment and add the remaining ¼ cup of butter to the slow cooker.
Mash the potatoes using a potato masher.
Add the cream cheese to the slow cooker and place the lid back on for a few minutes to allow the cheese to soften.
Stir in sour cream, salt and pepper until combined. Taste, and adjust the seasonings as needed.