Wash and cut potatoes into large chunks

Place in slow cooker and fill with water to cover

Cover and cook on high for 2-4 hours or low for 4-8 (depends on how large you cut potatoes, smaller will cook faster)

Carefully drain potatoes into a colander and return to crock

Add broth, whipped cream cheese, salt and pepper

Using handheld mixer mix on medium high speed until whipped to desired consistency

Adjust seasoning if desired, garnish with herbs and serve