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5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes, garlic and bouillon; cook until tender but still firm, about 15 minutes. Drain, reserving a little of the flavored water. Mash potatoes with sour cream and cream cheese, adding reserved flavored water, as needed to reach desired consistency. Transfer to a slow cooker and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
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