- 5 lbs. potatoes, peeled and quartered
- 1 (8 oz.) pkg. cream cheese, softened
- 1 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 3 Tbsp. butter
- enough milk to make consistency desired
Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return to dry pot.
Then mash until there are no lumps. Beat in the cream cheese, onion powder, salt, pepper and butter and add enough milk to make it smooth. Place potatoes in a 9x13" baking dish or a bowl. Cool for 20 minutes, cover and refrigerate up to 3 days.
Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crockpot. Cover and cook on low heat for 3-4 hours, stirring once or twice. They can be held an additional 30 minutes or more. 15 servings