Peel and cut 5 pounds of russet potatoes into 1-inch chunks.
Place the potato chunks in the bottom of your 6-quart crockpot.
Add ½ cup (1 stick) of butter, cut into cubes, evenly over the potatoes.
Pour the chicken broth on top of the potatoes.
Cover and cook on high for 4-5 hours. The potatoes are ready when they are fork-tender.
Carefully drain and discard the excess broth.
Add the remaining ½ cup butter, cream cheese, and ¼ cup milk to the potatoes.
Mash the potatoes until smooth (or leave slightly lumpy, if preferred).
Taste and season with salt and pepper. Add extra milk if you prefer a thinner consistency.
Set the crockpot to “warm” to keep the potatoes hot until you’re ready to serve.
