These slow cooker mashed potatoes with bacon and cheese are the perfect way to free up the oven and stove this holiday season, and the perfect accompaniment to your holiday meal.
Disclosure: This blog post has been sponsored by Collective Bias and it's advertiser. All opinions are my own.
Apparently you cannot have mashed potatoes without bacon. So I'm told.
In preparation for Thanksgiving, when we will at least have all of my kids home with us, I've started prepping. Thanksgiving this year is also Jay's 19th birthday. Hold me. I have an almost 19 year old son. Which means that not only will I be preparing my really big 'elastic waist pants only' Thanksgiving feast, but there will also be cake and Jay's favorite treats being served throughout the day too. I may need to build a second kitchen.
So, this conversation took place today.
Me: "What do you think I should make in the slow cooker for Thanksgiving?"
Him: "Mashed potatoes. With bacon. And cheese."
Me: "I guess I can do that, I haven't done it before but I'll give it a go. Do you want skin on or off?"
Him: "A little skin on. What else are you going to put in it?"
Me: "I was thinking rosemary."
Him: "You need chives."
Me: "No, rosemary, because you know it's a festive herb … or how about I just do chives." – after he gives me a look that says, no, there will be chives in those mashed potatoes.
So I headed to Smart & Final to pick up all of the ingredients to give this recipe a trial run.
- 2 1/2 lbs red potatoes
- 1/2 cup chicken stock
- 1/2 cup sour cream
- 1 cup reduced fat milk
- 1 stick butter
- 2 rashes bacon
- 1/2 cup mild cheddar cheese
- 2 tsp crushed garlic
- 1tsp dried chives
- salt & pepper
I'm not a peel in the mashed potato kind of person, but my man likes a little so I compromised and peeled half, leaving the other half with the peel on.
Cut the potatoes into approximate two inch pieces.
Turn the slow cooker onto high and brush the sides and bottom with a little butter. Toss in the potatoes along with the garlic, chives and chicken stock.
Cook on high for 3 hours.
Add in the sour cream, milk, salt, pepper and the remainder of the stick of butter and blend using an immersion blender or hand mixer until thick and creamy.
Transfer to a serving dish, or keep in the slow cooker on warm until ready to serve.
Grill the bacon before serving time and then chop into small pieces.
Once in a serving dish top with freshly grated cheese and bacon.
All of the ingredients used in this recipe (aside from the salt and pepper and dried chives) were the First Street and La Romanella brand of products available at Smart & Final.
You can pick up everything you need this holiday season from Smart & Final. With a full range of produce, dairy, meats and packaged foods they are your one stop shop.
You can learn more about Smart & Final here:
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseSmart #CollectiveBias