Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Cheddar and Horseradish Mashed Potatoes
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 73 mg
- Sodium
- 950 mg
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.
- Level: Easy
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 73 mg
- Sodium
- 950 mg
Ingredients
Directions
- 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.
