Tuesday, May 13, 2014

Mash Chive Potatoes
4 lb. Potatoes, peeled and cubed
water (I used about 6 cups in my 3 Quart Crock pot)
2 Chicken Bouillon Cubes
4 Tbsp. Butter
1/4-1/2 cup milk
8 oz. Chive and Onion Cream Cheese
1.5-2 tsp. salt
1/8 tsp. pepper

Place your potatoes in your Crock and cover with water completely. Add your bouillon cubes.Cook on HIGH for 3-4 hours, or until they are tender with a fork.Drain them and wash out the inside of your crock with HOT water. You don't want to crack your crock.
Return your potatoes to the crock. Add the butter and milk, salt and pepper. You can use a good ole' fashioned potato smasher or use an immersion blender. Next add your cream cheese, (and a bit more milk if needed like I did until you reach your desired consistency) and mix until well-blended.


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