Ingredient

• 4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
• 1 package (8 ounces) cream cheese, cubed and softened
• 1/2 cup butter, cubed
• 1 cup sour cream
• 1/3 cup heavy whipping cream
• 3 tablespoons minced fresh chives
• 1 tablespoon minced fresh parsley
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Direction

1. Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients.
2. Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.