Name: Slow Cooker Cheddar Bacon Mashed Potatoes
Ingredients: 1 1/2 cups water; 3 pounds Russet potatoes, peeled and quartered; 2 garlic cloves, peeled; 1 bay leaf; 1 tsp kosher salt; 3 tablespoons butter; 1/2 cup warmed buttermilk (or you can use 1/4 cup milk and 1/4 cup plain greek yogurt); 2 cups medium or sharp cheddar, grated; 3/4 cup crumbled bacon (I use pre-packaged bacon crumbles for sake of ease); Salt and pepper to taste

Description

Creamy buttermilk garlic mashed potatoes with grated cheddar and bits of bacon made easy in your slow cooker. A perfect side dish for your Easter dinner.

Ingredients

Scale

1 1/2 cups water
3 pounds Russet potatoes, peeled and quartered
2 garlic cloves, peeled
1 bay leaf
1 tsp kosher salt
3 tablespoons butter
1/2 cup warmed buttermilk (or you can use 1/4 cup milk and 1/4 cup plain greek yogurt)
2 cups medium or sharp cheddar, grated
3/4 cup crumbled bacon (I use pre-packaged bacon crumbles for sake of ease)
Salt and pepper to taste

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Instructions

Place potatoes, water, garlic, bay leaf and salt in slow cooker.
Cover and cook on LOW for 4-6 hours, or until potatoes are tender.
Drain potatoes and discard the bay leaf. Mash the potatoes with a potato masher or a fork. Stir in the butter and buttermilk. Stir in cheddar and bacon. Stir in salt and pepper to taste.

Notes

I used my 6 quart oval Kitchenaid slow cooker.*