In a large pot of lightly salted water boil potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain and reserve water.
In a bowl mash potatoes with sour cream and cream cheese; add reserved water as needed to attain desired consistency.
Transfer potatoes to crockpot, cover, and cook on low 2-3 hours. Just before serving stir in butter, salt, and pepper.
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