Slow Cooker Cheesy Sour Cream & Onion Mashed Potatoes
Makes 10 to 12 servings
5 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
2 cups chicken broth
3/4 cup sour cream (full fat is best)
6 tablespoons butter
2 teaspoons fine grain sea salt, plus more as needed
1 teaspoon freshly ground black pepper
2 cups shredded Italian blend cheese
1 bunch (approximately 6 or 7) thinly sliced green onions
1. Place the potatoes in a 6-quart slow cooker, then pour the chicken broth over them. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender (easily pierced with a bamboo skewer or toothpick).
2. Add the sour cream, butter, salt, and pepper. Mash until the potatoes are almost smooth, but still slightly chunky. Stir in the shredded cheese and sliced green scallions. Taste and add salt as needed. Serve immediately or keep warm, covered, on warm or low up to 2 hours.