Cheddar Mashed Potatoes
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.