Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1/2 cup unsalted butter, sliced into pats
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 3/4 cup cooked bacon, crumbled
  • 1/2 cup sour cream
  • 3 tbsp fresh chives, thinly sliced

Instructions:

  1. Peel the potatoes and cut them into uniform 1 inch cubes. Note: Consistent size ensures they all soften at the same time
  2. Place the potato cubes into the slow cooker and nestle the butter pats among them.
  3. Sprinkle the salt and pepper evenly over the top.
  4. Cover and cook on High for 4 hours until the potatoes are fork tender and the edges look slightly translucent. (Or use Low for 8 hours).
  5. Pour in the heavy cream.
  6. Using a potato masher or hand mixer on low speed, mash the potatoes directly in the pot until velvety and smooth.
  7. Stir in the shredded cheddar cheese while the potatoes are steaming hot.
  8. Fold in the sour cream, crumbled bacon, and fresh chives until well combined.