Ingredients :
- 2 pounds russett potatoes, peeled and diced
- 1 cup water
- 1/3 cup butter, cut into small pieces
- 1/2- 3/4 cup milk
- 1/3 cup sour cream
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 cup (3 oz) shredded cheddar cheese
- 1/2 cup finely chopped green onions
- 1 pouch bacon bits (don't use the hard bacon substitute, use the real thing. Trust me.)
Method :
- Combine potatoes and water in slow cooker; dot with butter. Cover; cook on low 6 hours or high 3 hours or until potatoes are tender. How"s that for vague? Potatoes are a judgement call.
- Remove potatoes to large bowl. If you have a stand mixer, use that. Beat the potatoes on medium speed until fluffy. Add milk, sour cream, salt and pepper. Beat until smooth.
- Stir in cheese, green onions, and bacon; cover. Let stand 15 minutes to allow flavors to blend and cheese to melt.
- PICTURES FORTHCOMING ONCE I MAKE THIS AGAIN.
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