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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (246g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 86 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 28.3mg||9 %|
|Sodium 146.6mg||5 %|
|Potassium 837.8mg||22 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 29.9g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
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