Ingredients:
5 lbs Yukon gold or Russet potatoes. Peeled and diced
1 stick of butter, cut into cubes
1/2 teaspoon minced garlic
1 1/2 cups chicken broth
2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
8 oz cream cheese, cut into cubes
1/3 cup sour cream
1/3 cup heavy cream (optional)
Dump potatoes, chicken broth, butter and garlic into crock pot. Cook on high for 4 1/2 hours. Mash while in crock pot. Add Lawry’s, pepper, sour cream and cream cheese. Mix well. Add heavy cream if desired
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