3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk
- Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
- Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
- With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.