Rinse your petite red potatoes and place in a large pot with your garlic and bullion cubes.
Cover everything with water and bring to a boil.
Boil for around 10-15 minutes, until your potatoes are fork tender.
Drain and place a large bowl and mash. (You can use a masher, hand mixer or stand mixer.)
Mix in your cream cheese, sour cream, butter, milk, salt and pepper until well blended.
Place potato mixture in a lightly greased crock pot and cook on low for 2 hours or on high for 1 hour, turning your insert halfway through the cooking time if your slow cooker does not cook evenly.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.