5 pounds red potatoes, cut into chunks (recipe didn't say peeled or not, so I left the peels on)
1 tablespoon minced garlic
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) 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, 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 slow cooker. Place towel stretched tightly across top of crock, underneath lid, to absorb steam and keep potatoes from getting too soggy. Cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.