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white potatoes: 3 lbs |
red sweet peppers (chopped): 1 cup |
garlic powder: 1 tsp |
black pepper: 1/2 dash |
chicken broth: 1/2 cup |
light whipping cream (fluid): 1 cup |
cheddar cheese: 4 oz |
Credit: www.bhg.com
1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.