Step 1

Place peeled, cubed potatoes and garlic cloves in the slow cooker. Add in the broth, 1/2 teaspoon of salt, and butter and stir to combine.

Step 2

Cook on high for 3-4 hours or low for 6-7 hours, or until potatoes are fork tender and mash easily. Do not drain off the cooking liquid.

Step 3

Once the potatoes are tender, mash the potatoes with a hand-held potato masher until they are broken down.

Step 4

Add in 1/2 cup of the warm milk and parmesan and stir to combine. Stir in the sour cream and if needed, add up to an additional 1/2 cup milk until the potatoes reach the right consistency. Give a taste and add in additional salt if needed.

Step 5

Serve immediately or keep on warm for up to 4 hours until ready to serve.