Note: makes a large amount
"I have made these on three occasions already and have never had any leftovers as they are so wonderful that people eat them all. They are very creamy and taste great. I like making the potatoes Saturday night and refridgeraying them and then putting them in for the crock pot part Sunday morning so they are ready right after church!"
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.
So very good. My kids seemed to have thought that these were spicy (makes no sense whatsoever) and weren't thrilled with the bits of skin I left on. I like a bit of skin, and so does Adam, but apparently the kids find it highly offensive.
I gave a quart to our friends, and they loved them. I will make these for Thanksgiving.
JStoley 1m agoThese are super creamy and yummy! I needed a bit more water because I made them in my stock pot. The crock was taken. They were pretty much done once I added the ingredients and whipped them up. I only had to heat them up after that so they would stay warm for dinner. Another keeper!
timgraham1 1y agoThese were great potatoes. I was fearful that they would not have enough spice in them, but I guess the bouillon cube worked wonders. I used a hand held mixer to cream the potatoes, and sprayed the crock pot with no stick cooking spray before I put in the potatoes. Neither action seemed to adversely affect the dish because there were very little left after our crew ate their fill.
Texasoutlaw 1y agoThese are the best mashed potatoes you will ever eat. I've made these twice in the last two weeks. I served them with prime rib, at Christmas and ham,black eyed peas and cabbage for New Years. Everyone said that tey wanted the recipe. These will be my go to potatoes from now on.
jrapisarda1016 1y agoDelicious! Made for T-Day and ate for the rest of the week following! Definitely make again, but used Knorr Chicken Stock and Onion Powder as well as tripled Garlic Powder. Makes for a much richer savory flavor.
karabella626 1y agoBest mashed potatoes ive ever tasted!!!
CookCueen 1y agoSoooooo super easy! I made them for the first time ( mixing red and white potatos) when company came and was enjoyed by all the picky eaters! However, the second time I added salt and pepper and they were much better ( I also used just red potatos! ). This one is definitely a keeper!
Stewdebaker 2y agoIt would be just as easy to make without a crockpot. (To me crockpots are for ease.)
curtis333 2y ago
Dancin2the80s 4y agoI made these for a work pot luck party. Everyone loved them and kept asking 'Who made the potatoes?'. My husband helped make them and was really jealous he didn't get any. Needless to say we will be making them again
Tropicalsunshine 4y agoIt's hard to estimate how many potatoes to use unless u buy the 5 lb bag specifically for this. My batch was flavorless so I wonder if I used too many potatoes. I had to double all the ing. and added garlic salt. I'll be making these again!