Place the peeled and diced potatoes into the slow cooker.
Add the chicken bouillon cubes and water to cover the potatoes completely.
Cover and cook on HIGH for 3.5 hours.
When done, drain the potatoes.
Add the salt, sour cream, and 1 cup cheese to the potatoes.
Using a hand-mixer, blend everything until smooth, being careful not to over mix.
Sprinkle the remaining 2 cups of cheese atop the now mashed potatoes.
Replace the lid and give the cheese should take about 10 minutes to melt. (You can turn the slow cooker to high to speed up the process.)
Top the potatoes with optional chives or green onions if desired.
Serve and enjoy!
Tips for making slow cooker mashed potatoes:Why dirty a strainer! Wearing oven mitts, hold the slow cooker insert with the lid opened a crack and pour the water down the sink drain.Take care to not over mix the potatoes; they will become gluey in taste and texture.Be careful not to scrape the beaters against the ceramic slow cooker insert as much as possible.