I love this recipe for those times when I don't want to use up the rest of the milk. Uses stock and cream cheese for a base which I usually have in my freezer. Listed as stove top, but this one also works for the slow cooker- see note below. I serve this with a side salad or fresh fruit.
Serves 4, Cost per serving $0.75
4 c. peeled potatoes, sliced
4 c. broth (or use our Chicken Stock Recipe)
1 onion, chopped
1 pinch paprika (or cayenne if you have it)
1/2 tsp. Black Pepper
8 oz. Cream Cheese
Sea Salt - to taste (will vary depending on broth choice)
1. Boil potatoes and onions in broth until potatoes are fork tender.
2. Add spices and mash until potatoes are in bite-size chunks - don't over mash because they will still break down and you don't want to end up with potato puree!
3. Add cream cheese and stir over low heat until incorporated. Salt to taste.
*Slow Cooker Adaptation: Allow potatoes, onion, and broth to cook over high heat until potatoes are fork tender. Add spices and cream cheese and reduce heat to low or warm when ready to serve. Salt to taste.