Bowl of Slow Cooker Mashed Potatoes with Blue Cheese

Hands On:

10 minutes

Total Time:

260 minutes

Serves:

Ingredients

5 lb Yukon Gold potatoes, unpeeled and quartered
1 (32-oz.) container Hy-Vee vegetable stock
6 tbsp Hy-Vee unsalted butter, cut up
4 cloves garlic, crushed
2 Hy-Vee dried bay leaves
1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened
½ cup Hy-Vee whole milk, warmed
1 ½ tsp Hy-Vee kosher salt
¼ tsp Hy-Vee ground black pepper
1 (5-oz.) container Hy-Vee blue cheese crumbles
green onions, chopped; for garnish

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Preparation

Place potatoes in a 6-quart slow cooker. Add vegetable stock, butter, garlic, and bay leaves. Stir to combine.

Cover; cook on HIGH for 4 to 4½ hours or LOW for 7 to 8 hours or until very tender. Drain, reserving 1 cup cooking liquid. Discard bay leaves. Return potatoes to slow cooker. Mash with a potato masher or whip with an electric hand mixer.

Add cream cheese, milk, salt, and pepper. Mix until smooth, adding enough reserved cooking liquid as needed. Transfer to a serving bowl. Sprinkle with blue cheese crumbles and garnish with green onions, if desired.

Nutrition Facts

Serves: 12

Amount Per Serving
Calories:		20
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 2mg		1%
Sodium: 53mg		2%
Total Carbohydrate: 3g		1%
	Dietary Fiber: 0g	1%
	Sugars: 0g	1%
Protein: 1g		1%