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.

Recipe courtesy of Food Network Kitchen

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Slow-Cooker Cheddar and Horseradish Mashed Potatoes

Total:: 4 hr 15 min
Prep:: 15 min
Cook:: 4 hr

Yield:: 8 servings

Level:: Easy

Ingredients

5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 1/2 to 2 cups milk, warm
1 cup sour cream
2 cups shredded sharp Cheddar
1/3 to 1/2 cup prepared horseradish
2 tablespoons sliced fresh chives

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.

My Private Notes

Name: Slow-Cooker Cheddar and Horseradish Mashed Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 8 servings
Ingredients: 5 pounds medium russet potatoes, peeled and cut into 1-inch chunks; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper; 1 1/2 to 2 cups milk, warm; 1 cup sour cream; 2 cups shredded sharp Cheddar; 1/3 to 1/2 cup prepared horseradish; 2 tablespoons sliced fresh chives