5 pounds of potatoes
1 block of cream cheese, room temperature
1 cup sour cream
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 tsp garlic powder (or 6 cloves of roasted garlic)
1 T dried parsley
Directions.
Wash and peel the potatoes. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Add the cream cheese and sour cream to the pot with the hot potatoes. Pour in the water with the bouillon cube. Add the parsley and garlic powder and, in my case, the roasted garlic.
Mash with a potato masher until they are smooth.
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.
Im going to try them, that's weird, no milk or butter for the potatoes? I might have to improvise a little bit. :)
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