ingredients 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch chunks 1 head garlic, halved 2 cups low-sodium chicken broth 1/2 stick (1/4 cup) unsalted butter 3/4 cup half-and-half 4 ounces cream cheese, softened Kosher salt and cracked black pepper Chopped fresh chives, for garnish

Directions Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours. Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker. Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency. Keep warm before transferring to a serving platter. Garnish with chopped chives.