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Cheddar Mashed Potatoes

1 kg (2lb) Yukon Gold Potatoes, peeled and diced.
250 ml (1 cup) water
75 ml (1/2 cup) butter, cut into small pieces
125 to 175 ml (1/2 to 3/4 cup) milk
6 ml (1 1/4 tsp) salt
2 ml (1/2 tsp (black) pepper
125 ml (1/2 cup) chopped green onions
175 ml (3/4 cup) shredded cheddar cheese
 
1. Combine potatoes and water in 4.5 l slow cooker. Dot with butter. Cover; cook on low for 6 hours or on high for 3 hours until potatoes are tender.
 
2. Remove potatoes to a large mixing bowl. Using an electric mixer at medium speed, whip potatoes until well blended. Add milk, salt and pepper; whip until smooth
 
3. Stir in green onions and cheese; cover. Let stand for 15 minutes to allow flavours to blend and cheese to melt.
 
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