We’ve made making mashed potatoes as easy and delicious as possible! Start with red potatoes, so there’s no need to peel. Put them in the slow cooker whole, so there’s no need to ...
Place the potatoes into a 6-quart slow cooker. Add the broth.Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.Mash the potatoes and broth in the cooker. Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions. Season to taste. Top with the remaining Cheddar cheese. Serve immediately or keep on WARM in slow cooker for up to 2 hours. Stir before serving.
5 pounds red potato, whole and unpeeled2 cups Swanson® Chicken Broth4 tablespoons butter1.5 cups shredded Cheddar cheese (about 4 ounces)4 ounces cream cheese8 ounces (about 8 slices) bacon, cooked, drained and crumbled3 green onion, chopped
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