It is no secret that I have a serious love for mashed potatoes. I always have and always will. I love to try to make them in different ways. This version was a definite hit in my house. I ate them cold the next morning right out of the container so clearly I didn’t like them one bit! I will say that these are not fast and easy to make, but they really are worth all the work. These potatoes would be a wonderful addition to Thanksgiving dinner.
- 5 pounds red potatoes
- 1/2 cup water, reserved from boiling the potatoes
- 1 chicken bouillon cube (or vegetarian cube)
- 1 (8-ounce) block cream cheese, at room temperature
- 1 cup sour cream
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
Directions: Use a 6 quart slow cooker. Wash and peel the potatoes, leaving the skin on if desired. I chose to peel the potatoes all the way because I hate the skin. Cut the potatoes into quarters to speed up the boiling time. Put the potatoes into a large pot and cover completely with water. Bring to a rapid boil on the stove top for 10 to 20 minutes, or until the potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot, add the bouillon cube to the reserved water. Drain the potatoes, and return to the pot. Put cream cheese into the pot with the hot potatoes. Add the sour cream. Pour in bouillon water along with the parsley flakes and garlic powder. Mash with a potato masher.
After mashing well, scoop the potatoes out of the pot and place into your slow cooker. Cook on high for 2 hours, or on low for 4 hours.
Little Debbie’s Tip: Make sure that the bouillon cube has fully melted into liquid before pouring into the mashed potatoes.