2.3 kg potatoes, cut into chunks
15 ml garlic, minced
3 chicken bouillon cube
250 ml sour cream
250 ml cream cheese, softened
50 ml butter or margarine
In a large pot; cook potatoes, garlic and bouillon cubes in water until potatoes are tender but firm, about 15 minutes. Reserve a few cups of water; then drain.
In a large bowl; mash potatoes with sour cream and cream cheese. Add reserved water as needed for desired consistency.
Transfer potato mixture to slow cooker. Cover and cook on low for 2 to 3 hours. Before serving, stir in butter, salt and pepper to taste.
Serves 12