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Peel and cut 5 pounds russet potatoes into 1-inch chunks.
Place the cut potatoes into the bottom of a 6-quart crock pot.
Dot the potatoes with ½ cup (1 stick) salted butter, cut into cubes.
Pour 32 ounce carton chicken broth on top of potatoes.
Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper, to taste.
Add in remaining ½ cup (1 stick) salted butter, cut into cubes, 8 ounce package cream cheese, softened and cut into cubes and ¼ cup milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer.
Cover and keep potatoes on the warm setting until ready to serve.