Slow Cooker Gouda Mashed Potatoes

Forget boiling your potatoes and try these Slow Cooker Gouda Mashed Potatoes.  The red potatoes cook away in your slow cooker leaving you more room on your stove.  The cooked potatoes are finished off with gouda cheese, Greek yogurt, butter and milk creating creamy mashed potatoes that everyone will enjoy.  

Plain mashed potatoes have never been my thing.

I need some sort of flavor in my mashed potatoes…bacon, brown butter, chives, sour cream or cheese. My sister would not be happy with me for saying that because plain mashed potatoes are her favorite.

Something needs to excite my taste buds and plain mashed potatoes just don’t do it.  Slow Cooker Gouda Mashed Potatoes on the other hand are a perfect combination for me.  The gouda cheese is mild enough that it doesn’t overpower the potatoes but pairs nicely with the creamy, tangy Greek Yogurt.  I like using the Stonyfield Greek yogurt instead of sour cream because it lightens up the potatoes  a bit.

Once you make a batch of these Slow Cooker Gounda Mashed Potatoes you can add whatever toppings you desire.  I think freshly herbs always pair nicely with mashed potatoes, maybe freshly chopped chives or parsley.  I also think that a little crispy bacon might be a nice addition.

Gouda is one of my favorite cheeses. I knew I had to add it into these Slow Cooker Gouda Mashed Potatoes. We have a restaurant near my house that makes killer Smoked Gouda Smashed Red Potatoes.  They are a little chunky, with a small amount of skin still on the potatoes and the smoked gouda adds a good smoky flavor.

While those are delicious, today I decided to just share the regular gouda version {you can sub in smoked gouda if you want}.  When you host a holiday dinner, like Thanksgiving, your guests might not be excited about the smoky flavor, so staying more neutral is  a good idea.

My love for my slow cooker led me to try a slow cooker version for mashed potatoes which I have never tried before. I love the way they turned out and the fact I didn’t have to boil the potatoes and could just let them cook, add the ingredients and mash. Those slow cookers are the best kitchen helpers, especially with these Slow Cooker Gouda Mashed Potatoes.

If you make these during the holidays it leaves you room on your stove to cook other things–a win-win!

Creamy Mashed Potatoes

• Author: Julia // A Cedar Spoon
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 4 1x
• Category: Side dish, vegetarian

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Description

Forget boiling your potatoes and try these Slow Cooker Gouda Mashed Potatoes. The red potatoes cook away in your slow cooker leaving you more room on your stove. The cooked potatoes are finished off with gouda cheese, Greek yogurt, butter and milk creating creamy mashed potatoes that everyone will enjoy.

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Scale 1x2x3x

Ingredients

• 1.5–2 lbs. red potatoes, peeled and cut into 1 inch cubes {it was about 5–6 large red potatoes}
• 2 garlic cloves, minced
• 1 cup vegetable broth {or chicken broth}
• 2 Tablespoons butter, cubed, melted
• 1 – 5.3oz. container Stonyfield Greek Yogurt
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup gouda cheese, shredded
• 1/3 cup milk, warmed

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Instructions

1. Spray the inside of your slow cooker with cooking spray. Add the chopped potatoes, vegetable broth and garlic, cover and cook on low for 7-8 hours or high for 3-4 hours or until the potatoes are soft.
2. Once done cooking put the potatoes in a Kitchenaid Mixer along with the butter, Greek yogurt, salt, pepper, gouda cheese and turn the mixer to low mixing until everything is combined.
3. Slowly add the 1/3 cup milk as you mix the potatoes and continue to mix them on medium until the potatoes reach your desired consistency. You may need to add more milk depending on how creamy you like your mashed potatoes. Taste and adjust salt and pepper.
4. Serve warm with your favorite toppings like a dollop of greek yogurt, sour cream, freshly chopped chives, parsley or even bacon.

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Notes

I like my mashed potatoes a bit chunky with some of the red skin in them so I peel most of the potatoes leaving a small amount of skin. If I want a chunky texture I use a potato masher to the chunky texture and if I want a creamy texture I use an immersion blender or mixer.[br][br]You could use smoked gouda cheese in this and it would add a nice smoky flavor.[br][br]When it comes to the milk you might want more if you like your mashed potatoes very creamy. Start with the 1/3 cup and go from there.

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Loving mashed potatoes? Try these too!

Mashed Potatoes with Sour Cream // Platings & Pairings

Classic Mashed Potatoes // Live Simply

Brown Butter Mashed Potatoes // The Food Charlatan

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