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.
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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