Place scrubbed and quartered potatoes into a 6-quart slow cooker.
Add chicken broth.
Add whole cloves of garlic.
Cover slow cooker with lid and cook on high for 3-4 hours. Potatoes should be fork tender.
Do not drain broth from slow cooker. Add sour cream, cream cheese, and butter. Mash the potatoes with a vegetable masher. Stir and turn potatoes from the bottom of the crock, continue mashing until you reach your desired consistency.
You can keep the mashed potatoes in the covered crock on the warm setting for about 3 hours. Just give them a stir every 45 minutes or so.
I use Yukon Gold potatoes and I leave the skins on. There are lots of nutrients in the skins so why discard them? Once these potatoes are mashed up you can't even tell the skins are still in them because of how the slow cooker method softens them.
However, if you prefer your potatoes without the skins, you can absolutely peel them first and then proceed with the recipe. You can also use Russet potatoes or red potatoes instead of Yukon Gold.
These Crockpot mashed potatoes take about 3-4 hours to cook, so you can work on other things while they cook, and no "watched pot" syndrome!