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 into the slow cooker.
- Add the chicken bouillon cubes and enough water to cover the potatoes completely.
- Cover and cook on HIGH for 3.5 hours.
- Once done, drain the potatoes.
- Mix in the salt, butter, sour cream, and 1 cup of cheese with the drained potatoes.
- Blend everything with a hand mixer until smooth, being careful not to over mix.
- Sprinkle the remaining 2 cups of cheese on top of the mashed potatoes.
- Replace the lid and allow the cheese to melt for about 10 minutes. Turn the slow cooker to high to speed up melting if necessary.
- Top with chives or green onions if desired.
- Serve and enjoy!
Notes
For a richer flavor, feel free to add more cheese on top.
Ensure the potatoes are well-drained to avoid watery mashed potatoes.
This dish pairs well with roasted meats or as a hearty side for any meal.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg