Crock Pot Cheddar Mashed Potatoes Food

SLOW COOKER CHEESY MASHED POTATOES

Steps:

• Peel (if desired) the potatoes and cut into bite sized chunks
• Pour enough broth over the potatoes to cover completely
• Cook on low for 8 hours or high for 4 hours
• Once the potatoes are tender carefully drain the water using the slow cooker lid or by pouring into a colander
• Add the cream, butter, cheese, salt and pepper
• Mash with potato masher until desired consistency

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

CROCK POT CHEDDAR POTATO SLICES

Steps:

• Mix soup, paprika and pepper.
• Arrange potatoes in a lightly greased crock pot in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover and cook on high for 3 to 4 hours, until potatoes are tender.
• Keep warm for serving.

SLOW-COOKER CHEDDAR AND HORSERADISH MASHED POTATOES

Steps:

• 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.)
• 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.

CROCK POT GARLIC MASHED POTATOES

Steps:

• Toss potatoes, water, butter, salt, pepper, and garlic and put them into the crock pot.
• Cook the potatoes (covered, of course) for 4 hours on high or 7 hours on low in the crock pot.
• Add milk and mash the potatoes.

CROCK POT CHEDDAR SCALLOPED POTATOES

Steps:

• lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
• Process for 1 minute or until mixture is smooth.
• Pour over potatoes and onions, sprinkle with paprika.
• Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together.
• Add hot potatoes and beat until smooth.
• Add butter, chives, salt and pepper to taste.
• Place in greased two quart casserole.
• Dot with butter and sprinkle paprika on top.
• Bake at 350 degrees for 25 minutes.
• Serves 8-10.
• NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
• Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
• You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.