In a large pot boil 2# yukon gold potatoes with skin on until fork tender ~25mins. Allow to slightly cool.
Soak 1c cashews in 1c hot water for ~20mins. Blend cashews in blender with water until smooth. Set aside.
Finely chop 3 shallots. In a small saute pan heat 1tsp olive oil over med heat. Saute chopped shallots until softened. Set aside.
Heat crockpot on warm. Remove skin from potatoes (easiest using a potato ricer).
In warm crockpot, mash together warm potatoes + ~3/4c cashew cream + 1/2c chicken broth (1/4c increments at a time) + sauteed shallots and S&P to taste. Add more cream and broth as needed. Keep in warm crockpot for service.