Dollar Creamy Potatoes (Print Version)
# Ingredients:
01 -
5 lbs of russet potatoes
02 -
1 stick of salted butter, cubed
03 -
32 oz carton of chicken broth
04 -
Salt and pepper for seasoning
05 -
Another stick of salted butter, cubed
06 -
1 small pack of cream cheese, softened and chunks cut
07 -
A quarter cup of milk (adjust as needed)
# Instructions:
01 -
Peel russet potatoes and chop them into 1-inch cubes.
02 -
Spread the chunks of potato across the bottom of a 6-quart crock pot. Scatter a stick of butter, broken into cubes, over the top.
03 -
Drizzle the entire 32 oz of chicken broth over the potatoes.
04 -
Close the lid and let potatoes go on high for about 4-5 hours. They should be soft enough for a fork to go through easily.
05 -
Carefully pour off the remaining broth once the potatoes are soft, then put them back in the slow cooker.
06 -
Using a masher, smash the potatoes until they're smooth. If you like some texture, leave a few lumps. Sprinkle in some salt and pepper to suit your taste.
07 -
Throw in the extra butter, cream cheese, and milk. Mix and mash everything until it's blended. Add a splash more milk if it's not creamy enough for you.
08 -
Cover the pot and switch to the warm setting to keep the mashed potatoes ready for when you're serving.