5 pounds red potatoes, cut into chunks
1 TBS minced garlic, or to taste
3 cubes chicken bouillon
1 (8 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
½ cup butter
salt and pepper to taste

1. Bring a large pot of salted water to a boil.
2. Add potatoes, garlic and bouillon; cook until tender but still firm, about 15 minutes.
3. Drain, reserving a little of the flavored water.
4. Mash potatoes with sour cream and cream cheese, adding reserved flavored water, as needed to reach desired consistency.
5, Transfer to a slow cooker and cook on low for 2 to 3 hours.
6. Just before serving, stir in butter and season with salt and pepper to taste.

Serves 8