Time: 4 hours 15 minutes
Complexity: easily
Servings: 8

Making mashed potatoes in a slow cooker saves precious stovetop space when preparing for a big holiday. The potatoes also turn out delicious because they're cooked in a small amount of water, preserving virtually all of their rich flavor.

Ingredients:

• 2.2 kg Russet Burbank potatoes, peeled and cut into 2.5 cm pieces.
• 165g unsalted butter, cut into 1cm cubes.
• 1.5-2 cups of warm milk
• 1 cup sour cream
• 2 cups grated sharp cheddar
• 1/3-0.5 cup prepared horseradish
• 2 tablespoons chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, butter, milk, sour cream, cheddar cheese, horseradish, chives

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Preparation:

Step 1
• Combine potatoes, butter, 1 tablespoon salt, and 1/2 teaspoon black pepper in a 6-quart slow cooker. Add 1 cup water and cook, covered, over high heat until potatoes are tender, about 4 hours. They may brown a little.
Step 2
• Add sour cream and 1.5 cups of warm milk and mash the potatoes with a potato masher until almost smooth. If the puree is too thick, add the remaining 0.5 cups of warm milk. Add most of the cheddar and all of the horseradish and mix until evenly distributed. Season with salt and pepper to taste. Sprinkle with the remaining cheddar and chives.

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