Make-ahead dishes are the secret to a stress-free Thanksgiving. This year, forgo the last-minute potato mashing and prep your spuds ahead of time. Let your slow cooker do most of the work, cooking the potatoes overnight while you get some much needed rest before the big day. In the morning, mash your potatoes with a potato masher or hand mixer before adding shredded Wisconsin cheddar, half and half and chives. Top with even more cheddar and keep warm in the slow cooker until it’s time to eat (up to 4 hours). It doesn’t get much easier than that!
ENTER TO WIN: We’re giving away a Crock-Pot® Single Hand Cook & Carry® 6-Quart Oval Slow Cooker and a selection of Wisconsin cheddar. Enter to win below!
Get the recipe below and find more Thanksgiving sides in the Harvest issue of Grate. Pair. Share.
Slow Cooker Cheddar and Chive Mashed Potatoes
By Meggan of Culinary Hill
Servings: 6 to 8
3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1 cup water
4 tablespoons butter, cut into 1/4-inch cubes
4 ounces Wisconsin cream cheese, cut into cubes
2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
1/4 cup half and half, warmed
2 tablespoons chives or scallions, sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Place potatoes and water in 3-quart (large) slow cooker pot. Add butter and cream cheese.
Cover and cook on HIGH 4 to 5 hours or LOW 8 to 9 hours.
When potatoes are tender, mash in slow cooker pot until smooth and creamy, using potato masher or hand mixer. Stir in 1 cup cheddar, half and half, chives, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Top with remaining cheddar and cover. Cook on HIGH until cheese is melted, about 10 to 15 minutes.
Serve immediately or use the WARM setting to keep potatoes warm for up to 4 hours.
Ready to get cooking? Enter below to win a Crock-Pot® Single Hand Cook & Carry® 6-Quart Oval Slow Cooker and a selection of Wisconsin cheddar.