Slow Cooker Mashed Potatoes: Traditional Version

Peel, rinse and quarter the potatoes. Place in a large pot and cover with water. Boil 15-20 minutes or until you can pierce through them easily with a fork or knife. Drain so that only the hot cooked potatoes are left in the pot. Add the cream cheese and 6 tablespoons butter to the pot. Mix slightly so that the cream cheese and butter are covered by the hot potatoes. Place a lid on the pot and let this sit for 10 minutes. Mash the potato mixture with a handheld masher, incorporating the cream cheese and butter completely into the smashed potatoes. Add the milk and chicken broth or stock. Mix thoroughly with the masher or a large spoon. If the potatoes seem too dry, add a little milk or broth at a time until you reach your desired consistency. Add the salt and pepper, increasing up to 1 teaspoon to taste. Mix thoroughly. Choose one of the following according to whether you would like mashed or whipped potatoes: * Mashed Version: Transfer the mashed potatoes to a sprayed or greased slow cooker. * Whipped Version: Use a handheld mixer to whip the potatoes to your desired consistency. Transfer the whipped potatoes to a sprayed or greased slow cooker. Top with 2 tablespoons butter. Sprinkle parsley if desired. Cover tightly. Store in refrigerator up to 4 days. On the day that you would like to serve the mashed potatoes, cook on Low for 4-5 hours or on High for 1 ½-2 hours. The longer low setting will warm the potatoes more evenly without accidental browning on the edges. Check the potatoes halfway through warming to make sure that they are heating through. Stir if needed. Adjust the temperature down to low or up to high at that time if they need to warm faster or slower. Once the potatoes are thoroughly hot, you may reduce the setting to Keep Warm until you serve the meal.