Another great new recipe from Thanksgiving! Again using a crockpot for my mashed potatoes definitely reduced the stress of getting everything ready for the meal!  This fed around 30 people with leftovers!  Again I modified this recipe from allrecipes.com.  A definite keeper, and now I can be in charged of mashed potatoes even when we go someplace!

Slow Cooker Mashed Potatoes

10 pounds russet potatoes, cut into chunks
2 tablespoons minced garlic, or to taste
5 cubes chicken bouillon
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. In a bowl, mash potatoes with sour cream and cream cheese, adding milk or more sour cream as needed to attain desired consistency.
Transfer the potato mixture to a lightly greased slow cooker (or one lined with a crockpot liner), cover, and cook on Low for 2 to 3 hours.