5 pounds red potatoes, cut into chunks,1.5 tablespoon minced garlic, or to taste,3 cubes chicken bouillon,1 (8 oz) container sour cream,1 (8 oz) package 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 potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. It’s a nice way to keep them warm while cooking other things and it slow cooks while you are free to do other things in the kitchen.