Before we leave town for Thanksgiving, the staff of William D. Truax would like to wish everyone a safe and relaxing holiday surrounded by family and friends. If you're looking for a last minute dish idea, we've selected a tasty treat from Half Baked Harvest your dinner guests will absolutely LOVE!
Crockpot Three Cheese Mashed Potatoes
Prep time: 15 MINUTES
Cook time: 4 HOURS
Total time: 4 HOURS 15 MINUTES
Yields: SERVES 6-8
- 5 pounds russets or yukon gold potatoes, peel (if you like) and cube
- 4 cloves garlic, peeled and smashed
- 3 cups whole milk
- 1 cup low sodium chicken broth or water
- 1 teaspoon salt and pepper, plus more to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 1/2 cup grated parmesan
- 6 tablespoons butter
- 1 tablespoon sage
Add the potatoes, garlic, milk, chicken broth, salt and pepper to the crockpot. Cover and cook on high for 4-5 hours hours or on low for 6-8 hours. When the potatoes are fork tender, mash them using a potato masher or a hand held mixer until completely creamy, adding more milk or water if needed to thin. Stir in the cheese, cover and cook another 15 minutes or until melted and creamy.
Meanwhile, in a skillet melt the butter over medium heat until just browned, whisking the browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired. SERVE!
Recipe from halfbakedharvest.com.