5 pounds of potatoes, peeled and cut into about 1" chunks
3 cubes of chicken bouillon
1 (8oz) pkg of cream cheese
1 (8oz) container of sour cream
1/2 to 1 cup warmed milk
salt and pepper to taste
1 stick of butter
Peel and cut potatoes into about 1" chunks (you can actually do this step the night before and put them in a bowl with water over them until ready to use). Turn your slow cooker on the warm setting. Get a pot of lightly salted, boiling water going on the stove. Once the water is boiling, add the bouillon cubes and stir until dissolved. Add the potatoes and cook for 15-20 minutes until the potatoes are firm, but tender. Drain the potatoes, reserving some of the water (about 2 cups). I then put my potatoes, sour cream and cream cheese in my Kitchen Aid and beat them on low speed until they were well blended. Add enough milk to get to the desired consistency that you like. Add salt and pepper. Transfer the potatoes to the slow cooker and keep on low or the warm setting until ready to serve (will keep well for about 2 hours). If the potatoes begin to thicken before it's time to stir, add a little of the broth water to it and stir. Right before serving, add the butter.