1. Spray the inside of a large slow cooker with nonstick spray or lightly grease it to prevent sticking.

2. Add the peeled and chunked potatoes to the crockpot and pour the broth over the top.

3. Dot the potatoes with 4 tablespoons of the butter and sprinkle with 1 1/2 teaspoons of the kosher salt, the garlic powder, and the onion powder.

4. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the potatoes are very tender and easily pierced with a fork.

5. Turn the slow cooker to warm or low. Use a potato masher to mash the potatoes directly in the crockpot until mostly smooth.

6. Add the cream cheese, sour cream, and remaining 2 tablespoons butter. Stir until the butter and dairy are fully melted and the potatoes are creamy.

7. Pour in the warm milk or cream a little at a time, stirring, until the mashed potatoes reach your desired consistency. Add the remaining 1/2 teaspoon salt and the black pepper, tasting and adjusting seasoning as needed.

8. Smooth the top, add additional butter if desired, and sprinkle with chopped chives or green onions.

9. Keep the crockpot on warm with the lid slightly ajar for up to 2 hours, stirring occasionally, until ready to serve.