Crockpot Mashed Potatoes

5 Lb bag of potatoes
1 package of cream cheese, room temperature
1 c. sour cream
1 chicken bullion cube
1/2 cup water, reserve from boiling the potatoes
1 tsp. garlic powder

Wash and peel potatoes, cutting into halves or quarters. Cover completely with water and boil for 15-20 minutes.
Remove 1/2 c. water from the potatoes, add the chicken bullion cube, mix until dissolved, set aside.
Drain potatoes, return to pot. Add the cream cheese, sour cream, chicken bullion water and garlic powder. Mash the potatoes well.
Put the potatoes into a 4-6 Qt. crock pot on low heat for 2-4 hours.

This recipe is especially nice when you have a big meal and don't want to have to wait until the last minute to make the potatoes.