4 lb. russet potatoes, washed, peeled and quartered (make the pieces uniform in size.)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Lawry’s seasoned salt

1 to 2 teaspoons freshly ground black pepper

1 cup water

4 Tablespoons butter, cut into little chunks

8 oz. chive & onion cream cheese

1/3 cup milk

Place potato pieces in slow cooker. Add garlic powder, onion powder, seasoned salt, pepper, water, and butter.

Mix well to coat potatoes. Cover and cook on HIGH for 4 hours (or until potatoes are tender.)

Once potatoes are tender, mash them well with a potato masher, right in the crock.

Stir in the cream cheese until evenly blended. Stir in milk. 

Serve or keep warm on the LOW setting for up to 2 hours. If you have a WARM setting you cold keep it on for 4 or more hours.