Ingredients
Scale
- 4 lbs. russet potatoes, peeled, cubed
- water, to cover potatoes while cooking
- 2 chicken bouillon cubes
- 1 tsp. salt
- ¼ cup salted butter, room temperature
- 16 oz. sour cream, room temperature
- 3 cups sharp cheddar cheese, grated and divided
- sliced chives or green onion
Instructions
- Place the peeled and diced potatoes in the slow cooker.
- Add chicken bouillon cubes and enough water to completely cover the potatoes.
- Cover and cook on HIGH for 3.5 hours.
- Once cooked, drain the potatoes.
- Mix in salt, butter, sour cream, and 1 cup of cheese.
- Blend until smooth with a hand mixer, taking care not to over-mix.
- Sprinkle the remaining cheese on top of the mashed potatoes.
- Cover and allow the cheese to melt for about 10 minutes; turn slow cooker to high to speed up if necessary.
- Garnish with optional chives or green onions, if desired.
- Serve and enjoy!
Notes
For a lighter version, you can reduce the amount of sour cream and cheese.
Ensure the potatoes are well-covered with water for even cooking.
Experiment with different cheese types for varied flavor.
- Prep Time: 25 minutes
- Cook Time: 3.5 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg