Best 6 Crock Pot Cheddar Mashed Potatoes Recipes

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.

CROCK POT MILLION DOLLAR MASHED POTATOES (+VIDEO)

Steps:

• Peel and cut potatoes into 1-inch chunks.
• Place the cut potatoes into the bottom of a 6-quart crock pot.
• Dot the potatoes with 1 stick of cubed butter.
• Pour chicken broth on top of potatoes.
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
• Carefully drain the excess broth from the cooked potatoes. Place back into the crock pot.
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Season with salt and pepper.
• Add in remaining stick of cubed butter, cream cheese and milk. Mash together until combined. Add more milk if needed until it gets to a consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve.

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 LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

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 CHEDDAR MASHED POTATOES

Steps:

• Place cut up potatoes and water into a slow cooker; dot with butter.
• Cook on Low for 6 hours or High for 3 hours.
• Check potatoes for doneness.
• Drain potatoes and place in a large mixing bowl.
• With an electric mixer, mash potatoes.
• After potatoes are mashed, add milk, salt and pepper.
• Whip until smooth.
• Stir in chopped green onions and cheese; blend well.
• Cover bowl with aluminium foil and place in a 200 degree oven for 15 minutes so flavors blend and cheese melts.