Finally! Something that isn't sweet!! These potatoes are SO yummy! We make them a day before we need them, and pop them in the crock-pot the next day. All the mess from making them is already done and cleaned up! They're on our menu every year for Christmas dinner, but they are fabulous all year long!
5 lbs. potatoes, peeled and cut into 1-inch cubes
1 tblsp. minced garlic
1 (8 oz.) package cream cheese
1 cup sour cream
2-3 tblsp. sour cream and onion powder or Ranch powder, optional
Place potatoes and garlic in a large saucepan and cover with water. Cook on high for 15-20 minutes or until potatoes are fork tender. Drain, reserving water. In a mixing bowl, mash the potatoes until smooth. Add cream cheese and sour cream and mix until well combined. Add sour cream and onion powder or Ranch powder, if desired. Slowly, mix in some of the reserved water (small amounts at a time), until the potatoes are a little creamier than what you would normally like. Pour into a slow cooker. Cover and refrigerate overnight. Place the crock pot in the base and cook on Low for 3-4 hours, stirring every 30 minutes or so, or until hot through. Serve!