5 Pounds of Russet Potatoes 1 garlic clove minced 1 1/2 cups chicken broth 1/4 cup butter, cut into small cubes chunks 1 1/4 cup light sour cream 1 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup milk, warmed 2 ounces of light cream cheese (really makes a difference)

1) Peel Potatoes and Cube – I try and get 12 cubes per potato. 2) Get your crock pot out and set it to high. Put – Potatoes – Chicken Broth – and Butter into the Crock Pot 3) Cook for 4.5 hours 4) Roughly Mash Potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing