Slow-Cooker Cheddar and Chive Mashed Potatoes

These cheesy, gooey mashed potatoes are the perfect addition to Easter dinner.  Cooked in the slow cooker, this side dish basically makes itself!  The addition of Wisconsin Aged Cheddar will have your guests coming back for seconds (and thirds!)  Not only is it easy to make, it is also great to travel with - the perfect pot luck side dish.


  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup water
  • 1/2 package (4 ounces) cream cheese, cut into small cubes
  • 4 tablespoons butter, cut into small cubes
  • 8 ounces Two Year Aged Cheddar cheese, shredded and divided (2 cups)
  • 1/4 cup half-and-half cream, warmed
  • 2 tablespoons minced fresh chives
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground pepper


1. Place potatoes in a 3-quart slow cooker. Pour in water. Dot with cream cheese and butter. Cover and cook on high for 4-5 hours or on low for 8-9 hours until potatoes are tender.
2. Transfer all ingredients from slow cooker to a large bowl; mash potato mixture until smooth. Stir in the 1 cup cheddar, cream, chives, salt and pepper. Return potatoes to a lightly greased slow cooker.
3. Sprinkle with remaining cheddar. Cover and cook on high until cheese is melted, about 10-15 minutes. Serve immediately, or use warm setting to keep potatoes warm for up to 4 hours.


 © Dairy Farmers of Wisconsin

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