5 lb potatoes
1-2 cloves garlic, minced
1 1/2 c chicken broth
3 T butter, separated
1 c [light] sour cream
1 t salt
1/2 t pepper
1/3 c milk
3 oz [light] cream cheese
1. Wash and cube potatoes (you can peel them also, but I like the skins in there for texture); throw them in the slow cooker with the garlic, chicken broth, and butter.
2. Cook on high for 4 1/2-5 hours; add remaining ingredients and roughly mash together.
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