Step 1

Wash and peel the potatoes, leaving the skin on some if desired.

Step 2

Cut in quarters to quicken boiling time.

Step 3

Put the pieces into a large pot and cover completely with water.

Step 4

Bring the potatoes to a boil on the stove top.

Step 5

Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Step 6

Scoop out 1/2 cup of the water from the pot.

Step 7

Add the bouillon cube to the water.

Step 8

Drain the potatoes, and return to pot.

Step 9

Open the cream cheese and put into the pot with the hot potatoes.

Step 10

Add sour cream.

Step 11

Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.

Step 12

Mash with a potato masher. If you don't have a masher, the way that I seem to not, you can use a wire wisk. It'll work just fine.

Step 13

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot.

Step 14

Cook on high for 2 hours, or on low for Can be kept on warm indefinitely.

Step 15

After two hours on high, my potatoes got a bit crusty on the top and edges.