A delightful twist on classic mashed potatoes, made effortlessly in a slow cooker.
Peel and chop the red potatoes into even-sized chunks.
Chopping the potatoes evenly ensures they cook at the same rate.
In a large pot, boil the potatoes with the garlic and bouillon cubes until tender.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes, reserving some of the cooking water.
The reserved water can be used to adjust the consistency of the mashed potatoes.
Mash the potatoes in a mixing bowl with sour cream, cream cheese, and butter, adding reserved water as needed.
Mash thoroughly for a smooth texture, or leave some chunks for a rustic feel.
Transfer the mashed potatoes to a slow cooker and cook on Low for 2 hours.
This step keeps the potatoes warm and allows the flavors to meld.
Stir the potatoes before serving and season with salt and pepper to taste.
Taste and adjust the seasoning just before serving for the best flavor.
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