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  • 2 pounds russet potatoes, peeled and diced
  • 1 cup water
  • 1/3 cup butter, cut into small pieces
  • 1/2 to 3/4 cup milk
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped green onions
  • 3/4 cup shredded Cheddar cheese


  • Combine potatoes and water in slow cooker; dot with butter. Cover; cook on LOW 6 hours or on HIGH 3 hours or until potatoes are tender. Remove potatoes to large mixing bowl.
  • Using electric mixer at medium speed, whip potatoes until well blended. Add milk, salt and pepper; whip until smooth.
  • Stir in green onions and cheese; cover. Let stand 15 minutes to allow flavors to blend and cheese to melt.

Categories: Potato  Side Dish 
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