Step 1

In a 4- to 6-qt. slow cooker combine potatoes and broth. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, stirring once halfway through.

Step 2

During the last 30 minutes of cooking, allow half-and-half, butter, and cream cheese to stand at room temperature. Add to cooker along with salt and pepper (do not drain potatoes). Mash potatoes to desired consistency. Serve immediately or keep warm, covered, on warm or low up to 2 hours.