1/4cupmilk (as needed)I used 1% – use whole milk or half and half for more decadence
Peel the potatoes, then cut them into 1-inch chunks. Place in the bottom of a 6-quart or larger crockpot.
Dot the potatoes with half of the diced butter (4 tablespoons). Pour the chicken broth over the top.
Cover the slow cooker and cook on HIGH, until the potatoes are fork-tender, about 3 to 4 hours.
Remove the lid. Add the remaining butter, cream cheese (I break the softened cream cheese into pieces right over the top), Greek yogurt, seasoned salt, and pepper.
With a potato masher, mash the ingredients together they until are combined and the potatoes are as smooth or chunky as you like (we keep ours a little chunky). At first, it will look a bit liquidy but will thicken a bit more as you continue and as the potatoes sit. If the mashed potatoes are too thick, add the milk as needed. Taste and adjust seasoning (depending upon your seasoned salt or chicken broth, you may need to add more).
Recover the slow cooker and turn the slow cooker to “keep warm” until ready to serve.
I know 1 tablespoon seems like a lot of seasoned salt, but it's a lot of potatoes! Feel free to add in increments, especially if using a different brand (I used Lawry's).
TO MAKE AHEAD: Up to 1 day in advance, fully prepare the recipe as directed. Let cool completely, cover the slow cooker, and refrigerate it.
Before serving, return the slow cooker insert to the heating element. Stir and turn the slow cooker to the "keep warm" setting. Once the mashed potatoes are warm, stir again and add splashes of milk as needed to thin them.
TO STORE: Refrigerate mashed potatoes in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.