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Directions-
In a large pot of lightly salted boiling water,
cook the potatoes, garlic, and bouillon until
potatoes are tender but firm (about 15 minutes).
Drain, reserving water. In a bowl, mash potatoes
with sour cream and cream cheese, adding reserved
water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker,
cover, 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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