- 5 pounds Yukon Gold potatoes (about 10 medium), chopped
- 1 cup butter, cubed
- 1 cup water
- 3 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 to 1-1/2 cups 2% milk
- In a 6-qt. slow cooker, combine the first five ingredients. Cook, covered, on high 4-5 hours or until potatoes are tender (do not drain liquid).
- Mash potatoes, gradually adding mayonnaise, cheese and enough milk to achieve desired consistency. Yield: 14 servings (3/4 cup each).
Originally published as Slow-Cooked Golden Mashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p109
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