Ingredients:

• Tie together with cooking string: 3 sprigs rosemary, 3 sprigs parsley and 4 sprigs of thyme
• 8-9 med-large Idaho® russet potatoes (about 4 ½ pounds), peeled and chopped into 2 inch cubes
• ¾ cup chicken broth
• 8 tablespoons of Country Crock® "Original" spread
• ¼ cup plain Greek yogurt
• 8 ounces aged Vermont sharp white cheddar, shredded
• 3 cloves garlic, smashed
• 1 cup milk
• ½ ounces chives, finely chopped
• salt and pepper, to taste

Directions:

1. Spray a slow cooker with olive oil cooking spray. Wash, peel and chop potatoes into cubes and place into the slow cooker.
2. Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes. Cook 3 ½ hours on high, switching to warm setting when cook time is done.
3. Discard herb bundle. Heat milk, cheese and Country Crock® spread in a pot over medium-low heat until smooth and melted, stirring often.
4. Remove from heat and stir in yogurt. Season with salt and pepper and add chives.
5. Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture). If needed, add a little more milk until desired consistency is achieved.