Easy Recipe For Slow-Cooker Cheddar and Horseradish Mashed Potatoes

5 lb(s) medium russet potatoes, peeled and cut into 1-inch chunks
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 ½ – 2 cups milk, warm
1 cup sour cream
2 cups shredded sharp Cheddar
⅓ – ½ cup prepared horseradish
2 Tbsp sliced fresh chives


1. 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.)

2. 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.

Source and Credits
Copyright 2014 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen

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