Preheat the oven to 350 degrees
Cut the tops off of 2 bulbs of garlic. Place them in aluminum foil and season with salt and pepper and olive oil. Wrap tightly and bake for 35-45 minutes or until the garlic is soft and easily squeezes out of the bulb.
Meanwhile set out the butter and cream cheese to let it come to room temp.
Skin the potatoes, leaving a little skin intact (if desired) and cut into equal size chunks.
Place the potatoes into a large pot filled with cold salted water.
Heat on high and boil the potatoes until they are fork tender. Drain in a colander and place in a large bowl.
Squeeze out the garlic and mash with a fork. Add to the potatoes.
Add the butter and cream cheese and mix with a hand mixer until nice and smooth. Season with salt.
Butter the inside of a crock pot and add the mashed potatoes. Top with a pad of butter and add about 1/4 cup chicken or vegetable broth around the rim of the potatoes to keep them moist and create steam inside the crock pot.
Seal the crock pot with the lid and turn it on to the "Warm" setting. Keep warm for up to four hours.