I don’t know about where you live, but it’s friggin’ cold here in New York.
Cold weather means hot drinks, roomy sweatshirts, the holidays, and most importantly… comfort food. And what’s more comforting than a big bowl of mashed potatoes?!
Oh… REALLY EASY & CHEESY mashed potatoes. That’s right… I make these right in the crockpot, and they require VERY little work. These are perfect as a Thanksgiving side because we all know you’ll be too busy cooking the bird & other fixings to worry about some mashed taters…
SCALLION & CHEDDAR MASHED POTATOES
WHAT YOU NEED:
2 lbs. of red potatoes – washed and cut into 2″ thick pieces
1/2 stick of salted butter
1/4 cup of milk
1 cup of shredded sharp cheddar cheese
3 scallions – washed, trimmed, and finely sliced
1/2 Tbsp. of dried parsley
salt & pepper (to taste)
nonstick cooking spray
WHAT TO DO:
- Spray the pot insert of the slow cooker with nonstick cooking spray, and fill with the red potato pieces. Cook on LOW for 5 hours or until fork-tender.
- Once the potatoes are done cooking, add the stick of butter to the pot. Allow the butter to completely melt. Pour in the milk and using a potato masher, mash the potatoes to a consistency you prefer.
- Stir in the cheese, parsley, and scallion with a large spoon until cheese has melted into the potatoes and scallions have been distributed evenly throughout. Taste the potatoes, and then adjust them with salt & pepper to your liking.
- Plate up & enjoy!