Today's Creative LIfe
– 5 lbs peeled potatoes and chopped - I use russet or yukon gold or a combination – 1 1/2 cup Chicken Stock – 1 cup sour cream – 4 ounces cream cheese – 1/4 cup butter – 1 teaspoon salt – 1/4 teaspoon black pepper
1. Place the chopped potatoes into your 5 quart crock pot and pour broth over the top. 2. Cook on high for 4 and 1/2 hours or until potatoes are tender. 3. Mash potatoes with a fork or potato masher. 4. Add sour cream, cream cheese, 1/4 cup butter, salt and pepper to the crock pot. 5. Beat vigorously with a wooden spoon or use beaters until it's creamy.