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
2 Cups Cheddar cheese, shredded and divided
1/4 cup half-and-half cream, warmed
2 tablespoons minced fresh chives
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper
Place potatoes in 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.
Transfer all ingredients from slow cooker to a large bowl; mash potato mixture until smooth. Stir in 1 cup cheddar, cream, chives, salt and pepper.
Return potatoes to a lightly greased slow cooker. 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.
Images and Recipe Source: Wisconsincheese.com