4 lb. Potatoes, peeled and cubed
water (I used about 6 cups in my 3 Quart Slow Cooker)
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 Slow cooker ,cover, and cover with water completely. Add your bouillon cubes.
Cook on HIGH for 3-4 hours, or until they are tender with a fork.
Return your potatoes to the crock. Add the butter and milk, salt and pepper.
This is where you can either use a a hand blender or potato smasher.
Next add your cream cheese, (and a bit more milk if needed until you reach your desired consistency) and mix until well-blended.