5 lbs red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 oz) container sour cream
1 (8 oz) pkg cream cheese, softened
1/2 cup butter
Salt and pepper to taste
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until the potatoes are tender but firm, about 15 minutes. Drain, reserving the water.
In a bowl, mash the potatoes with the sour cream and cream cheese, adding the reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on low for 2 to 3 hours.
Just before serving, stir in the butter and season with the salt and pepper to taste.
Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel