Ingredients

• 5 pounds russet potatoes
• 1 cup (2 sticks) salted butter
• 32 oz Chicken Broth
• 8 oz block cream cheese, softened and cut into cubes
• ¼ cup milk or more, to taste
• salt and pepper to taste

Instructions

• Peel and cut potatoes into 1-inch chunks
• Place the cut potatoes into the bottom of a 6-quart crock pot
• Cut into small pieces 1 stick of butter and place over the potatoes
• Pour Chicken Broth on top of potatoes
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender
• Drain the excess broth from the cooked potatoes
• Place the potatoes back into the crock pot if removed for draining
• Cut into small pieces the remaining stick of butter and add to the potatoes
• Add the cream cheese, and milk
• Salt and pepper to taste. 
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk  if needed to get to the consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve