We love these!!!
2 lbs. red potatoes, unpeeled and scrubbed
1 bay leaf
4 T. butter, melted and warm
½ c cream cheese (4 oz) room temp ( I like to use 6 oz. and you can use the 1/3 less fat cream cheese, it still tastes really good- just not as tangy)
1. Place potatoes in large saucepan and cover wit 1 in. cold water; add 1 tsp salt and bay leaf. Bring to a boil over high heat, then reduce heat to medium low and simmer gently until paring knife can be inserted into potatoes wit no resistance, 35-45 min. Reserve ½ c cooking water, then drain potatoes. Return to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, til surfaces are dry, about 5 min.
2. While potatoes dry, whisk melted butter and softened cream cheese in bowl until smooth and fully incorporated. Add ¼ c of reserved cooking water, ½ tsp pepper and ½ tsp salt. Using rubber spatula or back of large spoon, smash potatoes just enough to break skins. Fold in butter-cream cheese mix until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 T. at a time as needed, until potatoes are slightly looser than desired (potatoes with thicken slightly with standing). Adjust seasonings with salt and pepper. Can make ahead and keep in crock pot on warm for up to 2 hours.