14 Small Russet Potatoes
1-8 ounce Pkg. Cream Cheese
2 Sticks if Butter
1/4 cup Chicken Broth
1 Tbsp Whole Milk
1/2 tsp Onion Salt to taste
Directions:
Peel and cube the potatoes. Boil cubed potatoes in a large stock pot until tender. Drain potatoes. In a mixer, place cream cheese, butter and onion salt. Pour hot, drained potatoes over the butter and cream cheese. Pulse mixer a few times and then mix at a slow speed until combined. Slowly add chicken broth and whole milk. Continue mixing slowly until creamy. Add more whole milk if needed.
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