2.5poundsYukon gold potatoes(peeled and cut into one-inch pieces)
3tablespoonsbutter(cut into chunks)
½ to ¾cupheavy cream(warmed)
2cupsshredded cheddar cheese
Place the chopped potatoes in the bowl of the slow cooker and season with salt and pepper.
Pour the chicken broth over the potatoes and then add the garlic. Toss to combine.
Place the lid on the slow cooker and cook on high for four hours.
When the potatoes are fork tender, add the butter and stir until melted.
Using a potato masher, mash the potatoes. Stir to combine the potatoes and broth.
Smooth the potatoes using a hand mixer or immersion blender, slowly adding the warm heavy cream as you blend. Continue adding cream until potatoes are smooth and creamy.
Add the shredded cheese and stir to combine.
The calories shown are based on the recipe serving 6 people, with 1 serving being 1/6 of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**