SLOW-COOKER CHEDDAR AND HORSERADISH MASHED POTATOES
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.
Provided by Food Network Kitchen
Categories side-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
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.
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