To the slow cooker, add the potatoes, garlic cloves and the chicken stock. Cook on HIGH for 4 hours or LOW for 8 hours or until the potatoes are fork tender.
Drain the potatoes and add them back into the slow cooker. Add in the salt, pepper and butter and mash using a potato masher. It's important to add the butter first (before the cream) and mix the potatoes; it helps them from getting gummy.
Add in the heavy cream and mash again until fully incorporated and to your desired consistency.
Set the slow cooker to the WARM setting and serve with your favorite toppings. Enjoy! The potatoes will keep well on the warm setting for 2 hours. If you need to go longer, you will need to add more cream or milk.
Notes
Store in the refrigerator for up to 3 days in an airtight container
Reheat in the microwave.
Half and Half or Milk can be used in place of the cream.
Don't have heavy cream? You can use cream cheese and a splash of milk.
6 Cups of water can be used in place of the chicken stock.
Russet potatoes, white potatoes or red potatoes can be used in place of the yellow potatoes. Red potatoes do not need to be peeled if desired, just wash and quarter them.
Taste the potatoes before serving to make sure there’s enough salt and pepper - add more as needed.