Crock Pot Mashed Potatoes

• For potatoes
• 3 lbs red potatoes
• 2 cups water
• 2 (4 g) packets sodium-free chicken stock powder (Herb-ox)
• 2 tablespoons butter or 2 tablespoons margarine
• 3 small garlic cloves, peeled
• When mashing potatoes
• 1/2 - 1 cup fat-free half-and-half
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons low-fat whipped cream cheese
• salt and pepper

1. Scrub and take any sprouting "eyes" out of your potatoes.
2. Quarter potatoes, place in crock pot (I used medium sized one).
3. Dissolve bouillon powder in water, pour over potatoes and add butter and whole garlic cloves.
4. Cook on high 4 to 5 hours, until fork tender stirring half way in between.
5. Mash potatoes in crock pot, DO NOT drain the chicken broth.
6. Add half and half, butter and cream cheese and mash, mixing together until the potatoes are creamy to your taste, adding more half and half as needed.
7. Stir in salt and pepper to taste.

potatoes, red potatoes, water, chicken stock powder, butter, garlic, potatoes, butter, lowfat whipped cream cheese, salt

Taken from www.food.com/recipe/crock-pot-mashed-potatoes-337856 (may not work)