Crock Pot Creamy Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 5 lbs Russet or yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3/4 cup Butter
  • 1 (8 ounce package Cream cheese
  • 3 tbsp Milk

• Liquids

  • 3 cups Water

Found on life-in-the-lofthouse.com

Description

Ingredients

• 5 pounds Russet or Yukon Gold Potatoes
• 3/4 cup butter, divided and cut into small pieces
• 3 cups water
• salt and pepper, to taste
• 1 (8 ounce) package cream cheese, softened
• 3-4 Tablespoons milk

Directions

• Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water. Grease a large (6-8 quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crock pot. Season with salt and pepper. Pour in the 3 cups water, and then dot the tops of potatoes with 1/4 cup of the butter. Turn crock pot on high. Cover with lid and cook potatoes for at least 4-5 hours. Potatoes are ready when they are fork tender. Carefully, drain the hot water from crock pot, keeping the cooked potatoes inside. (Or you could dump everything into a colander and then put potatoes back in the crock pot). Add the remaining butter, cream cheese and milk. (add milk depending on how thin or thick you like your mashed potatoes) Mash the potatoes with a potato masher until there are no lumps left, and all the butter and cream cheese is combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!