–5 pounds of red potatoes
–1 block of cream cheese, room temperature (8 oz. I used light)
–1 cup sour cream (I used light)
–1 chicken bouillon cube
–1/2 cup of water, reserved from boiling the potatoes
–1 tsp garlic powder
–1 T dried parsley
Wash and peel the potatoes, leaving the skin on some if desired. 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.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher. If you don’t have a masher, the way that I seem to not, you can use a wire wisk. It’ll work just fine.
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. After two hours on high, my potatoes got a bit crusty on the top and edges.