Slow Cooker Cheddar Mashed Potatoes
Slow cooker mashed potatoes made with Idaho potatoes, white cheddar cheese, Greek yogurt, butter, garlic, and fresh herbs.
- Tie together with cooking string: 3 sprigs rosemary 3 sprigs parsley and 4 sprigs of thyme
- 8 med-large Idaho russet potatoes about 4 ½ lbs, peeled and chopped into 2” cubes
- ¾ cup chicken broth
- 8 tbsp Country Crock butter or regular butter
- ¼ cup plain Greek yogurt
- 8 oz aged Vermont sharp white cheddar shredded
- 3 cloves garlic smashed
- 1 cup milk
- ½ oz chives finely chopped (more or less, to taste, or leave them out altogether)
- salt and pepper to taste
Spray a slow cooker with olive oil cooking spray.
Wash, peel and chop potatoes into cubes and place into the slow cooker.
Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes.
Cook 3 ½ hours on high, switching to warm setting when cook time is done.
Discard herb bundle.
Heat milk, cheese and country crock spread in a pot over medium-low heat until smooth and melted, stirring often.
Remove from heat and stir in yogurt.
Season with salt and pepper and add chives.
Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture).
If needed, add a little more milk until desired consistency is achieved.
Calories: 273kcal | Carbohydrates: 27g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 277mg | Potassium: 666mg | Fiber: 2g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 10mg | Calcium: 188mg | Iron: 1mg