Another Great Slow Cooker Potato Recipe

I love potatoes in every form and prepared by every cooking method. They just never get old for me. Here's a great slow cooker mashed potato recipe for you to try.

Crockpot Three Cheese Mashed Potatoes

Ingredients:

5 pounds russet potatoes or Yukon gold potatoes, peeled and cubed (you can leave the peels on, if you like)

4 cloves garlic, peeled and smashed

3 cups whole milk

1 cup low sodium chicken broth or water

1 teaspoon salt and pepper, plus more to taste

1 cup shredded sharp cheddar cheese

1 cup shredded gruyere cheese

1/2 cup grated Parmesan cheese

6 tablespoons butter

1 tablespoon sage

Directions:

Add the potatoes, garlic, 1 cup milk, the chicken broth, salt, and pepper to your slow cooker. Cover and cook on high for 5-6 hours, or on low for 6-8 hours. When the potatoes are fork tender, mash them using a potato masher or a hand held mixer until completely creamy, adding the remaining 2 cups milk, if needed, to thin. Stir in the cheese, cover and cook another 15 minutes or until melted and creamy.

Meanwhile, in a skillet, melt the butter over medium heat until just browned, whisking the browned bits off the bottom of the pan. Stir in the sage and let cook for 30 seconds. Pour the browned butter into the warm mashed potatoes. taste and season with salt and pepper, if desired.

Source: Half Baked Harvest. You can find it here.

Notes: You can serve with the butter poured over the top, or you can stir the butter in to mix it throughout. One picture shows pools of butter while the other shows the butter mixed in.