Cheesy Mashed Potatoes

Take your Mashed Potatoes up a notch with this Cheesy recipe.  

This recipe is finished off in the slow cooker. Since you are putting the Potatoes in a slow cooker, it also keeps them warm to serve on a buffet.

When selecting the Potatoes at your grocer look for Idaho or Russet Potatoes, which are starchy Potatoes. Starchy Potatoes break down better, making them easier to mash and get a creamier consistency.

When boiling the Potatoes, make sure they are all about the same size pieces to ensure they all get done at the same time. You don’t want overcooked Potatoes. They should be fork tender.

Cheesy Mashed Potatoes

Ingredients:

• 15 Medium Size Potatoes  (you can use Idaho or Russet)
• 3 Tablespoons Butter
• 1/2 Cup Half and Half (you can add a bit more if needed)
• 2-(8 oz.) Containers of Cream Cheese w/Chive and Onion
• 4 oz. Sour Cream
• 2 Cups Shredded Marble Jack Cheese
• Pinch of Salt
• Freshly Ground Black Pepper
• Chives for Garnish (optional)

Directions:

1. Peel and cut the Potatoes, then place them in a large pot of cold water, add a pinch of Salt and bring the water to a boil. Boil them until fork tender, then drain them in a colander.

2. Mash the Potatoes in a large bowl with the Butter, Half and Half and Freshly Ground Black Pepper (use a potato masher do not use a mixer to blend them). Don’t over mash the Potatoes. Try to have a rustic mash, meaning, each piece doesn’t need to be creamy and over worked.

3. Fold in both containers of Cream Cheese, the Marble Jack Cheese and the Sour Cream.

4. Put the Potatoes in a buttered slow cooker set on low.

5. Cook for about 2 hours, stirring occasionally until the Cheeses melt together with the Potatoes.

6. Serve straight from the slow cooker or transfer to a serving bowl.

Recipe by: Hot Dish Homemaker