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Take peeled potatoes and cut them into 1 inch pieces. Place in slow cooker. Add garlic and chicken broth and cook on high for 4 1/2 hours or on low heat for 8 hours. Potatoes should be fork tender. Mash potatoes and add half and half, cream cheese and butter. For extra creamy potatoes, use beaters to mix until potatoes are smooth and everything is incorporated. Taste and season with salt and pepper, and serve warm.
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