Slow Cooker Cheddar Mashed Potatoes

Name: Slow Cooker Cheddar Mashed Potatoes
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 12
Cuisine: American
Ingredients: 1 pinch Bouquet Garni (Tie together with cooking string: 3 sprigs rosemary 3 sprigs parsley and 4 sprigs of thyme); 8 pieces Russet Potato (8 med-large Idaho russet potatoes about 4 ½ lbs, peeled and chopped into 2” cubes); ¾ cup Chicken Broth (¾ cup chicken broth); 8 tbsp Unsalted Butter (8 tbsp butter); ¼ cup Greek Yogurt (¼ cup plain Greek yogurt or sour cream) — optional; 8 oz Sharp Cheddar Cheese (8 oz aged Vermont sharp white cheddar shredded); 3 cloves Garlic (3 cloves garlic smashed); 1 cup Whole Milk (1 cup milk); ½ oz Chives (½ oz chives finely chopped (more or less, to taste, or leave them out altogether)) — optional; 0 pieces Table Salt (salt and pepper to taste); 6 slices Bacon (6 slices bacon cooked and crumbled)

Creamy, cheesy slow cooker mashed potatoes with a savory herb-infused base, finished with cheddar, bacon, and chives.

220 minAmerican

Servings12

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Gluten Free
Halal

Steps

1Spray a slow cooker with olive oil cooking spray.
2Wash, peel and chop potatoes into cubes and place into the slow cooker.
3Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes.
4Cook 3 ½ hours on high, switching to warm setting when cook time is done.
5Discard herb bundle.
6Heat milk, cheese and butter in a pot over medium-low heat until smooth and melted, stirring often.
7Remove from heat and stir in the yogurt or sour cream (your preference) and season with salt and pepper.
8Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture).
9If needed, add a little more milk until desired consistency is achieved.
10Add chopped bacon and chives on top of your loaded potatoes before serving. Serve hot. Drizzle with a little extra butter, if desired.