That title is a mouthful right? I felt like these mashed potatoes deserve a serious title because they are seriously delicious and actually very easy. Mashed potatoes always seemed like a huge undertaking because they require all the peeling, the boiling and then the mixing. I couldn’t find a way to get out of the peeling, but after that these are minimal effort mashed potatoes.
3 pounds yukon gold potatoes (I know most bags hold 5lbs, but my crockpot won’t hold that much)
1 cup organic chicken or vegetable stock
1 cup water
2 tbsp butter
1 block (8 oz) cream cheese
salt and pepper
Peel potatoes and cube into appoximately one inch cubes.
Cover potatoes with water and soak in fridge overnight. This helps take out some of the starch.
Drain potatoes and place in crockot.
Add water and chicken stock.
Cook on high for 4 hours or until potatoes break apart easily when pierced with a fork.
Drain potatoes and return to crockpot.
Add butter, salt and pepper and roughly mash with a potato masher.
Add cream cheese and mix potatoes with a hand mixer until smooth.