Ingredients:
- 1 dash, Salt, table
- 1 dash, Spices, pepper, black
- 1 cup, Water
- 1716.80 g. / 5.3 oz., Russet Potatoes
- 7 teaspoon, Homestyle Stock (Chicken, Knorr)
- 8 tbsp(s), Butter - Salted
- 4 oz Smithfield Cubed Ham
- 0.50 cup, Raw, Diced Onion
- 0.33 cup(s), Fat Free Half&half
- 2.50 cup, Low Fat Milk (1%)
- 0.25 cup (28 g), Mild Cheddar Cheese, Shredded
- 255 g, Broccoli Florets - Fresh
- 3 Tablespoons, Garden Vegetable Cream Cheese
Peel, cube and boil the potatoes until soft. Save one cup of the boiled water.
Drain, and then set half of the potatoes aside.
With the other half, add butter and a little milk to mash them. Then set inside a crock pot, with the rest of the ingredients, including the non-mashed potatoes.
Cook for about 4 hours on low, or until the broccoli is soft.
Makes Eleven 1-cup servings.
