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Slow-Cooker Cheddar and Chive Mashed Potatoes

Prep Time

Cook Time
5 hr



Cuisine Type

Cheese Types

Slow-Cooker Cheddar and Chive Mashed Potatoes

Recipe Description

"What can I bring?" Offer to share these potluck cheddar potatoes; they not only taste amazing but travel well, too!


  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

  • 1 cup water

  • 1/2 package (4 ounces) cream cheese, cut into small cubes

  • 4 tablespoons butter, cut into small cubes

  • 8 ounces Burnett Dairy Extra-Sharp Cheddar cheese, shredded and divided (2 cups)

  • 1/4 cup half-and-half cream, warmed

  • 2 tablespoons minced fresh chives

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon coarsely ground pepper


Place potatoes in a 3-quart slow cooker. Pour in water. Dot with cream cheese and butter. Cover and cook on high for 4-5 hours or on low for 8-9 hours until potatoes are tender.

Transfer all ingredients from slow cooker to a large bowl; mash potato mixture until smooth. Stir in 1 cup cheddar, cream, chives, salt, and pepper. Return potatoes to a lightly greased slow cooker.

Sprinkle with remaining cheddar. Cover and cook on high until cheese is melted, about 10-15 minutes. Serve immediately, or use a warm setting to keep potatoes warm for up to 4 hours.

Recipe and photo © Dairy Farmers of Wisconsin

Recipe Tip

If traveling with this dish, sprinkle with the remaining cheddar before transporting. Upon arrival, finish cooking the potatoes for 10-15 minutes until the cheese is melted.

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