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Slow-Cooker Cheddar and Horseradish Mashed Potatoes

Slow-Cooker Cheddar and Horseradish Mashed Potatoes
Prep Time
15 min
Cook Time
4h
Yields
8 servings

Making mashed potatoes in a slow cooker not only saves precious stovetop space, but also yields uber-tasty spuds: Since you’re not boiling the potatoes in lots of water, you don’t lose any of that rich potato-y flavor.

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ingredients

5
lb(s) medium russet potatoes, peeled and cut into 1-inch chunks
12
Tbsp (1 ½ sticks) unsalted butter, cut into ½-inch cubes
Kosher salt and freshly ground black pepper
1 ½
- 2 cups milk, warm
1
cup sour cream
2
cups shredded sharp Cheddar
- ½ cup prepared horseradish
2
Tbsp sliced fresh chives
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directions

Step 1

Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, and cook, covered, on high until the potatoes are tender, about 4 hours. (They may have browned lightly in spots, but that is OK.)

Step 2

Add the sour cream and 1 1/2 cups of the warm milk to the potatoes, and smash them with a potato masher until they are mostly smooth. If they need to be thinned out, stir in the remaining 1/2 cup warm milk. Add most the Cheddar and all the horseradish, and stir to combine. Season to taste with salt and pepper. Garnish with the remaining Cheddar and the chives.

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