Savory Slow Cooker Mashed Potatoes

Ingredients

• 5 pounds potatoes (use a dryer potato such as russet or Norkotah)
• 1 tablespoon salt or to taste
• 4 ounces (weight) sharp cheddar cheese, grated
• 1 cup sour cream (low fat is fine)
• 1/2-1 teaspoon smoked paprika

Directions

1. Peel potatoes. Cut in half lengthwise; then crosswise into thick chunks. You don't want small pieces because they will cook into a watery mush.
2. Add the salt. Then add enough water to nearly cover the potatoes.
3. Cover and cook on high about 4 hours or until potatoes are easily pierced with a fork.
4. Drain the potatoes well. Keep them in the slow cooker for the remainder of the prep.
5. Mash the potatoes using an electric hand mixer. This is the easy way!
6. Add the cheese and mix well with the hand mixer. Since the potatoes are hot, most of the cheese will melt. YUM!
7. Add the sour cream and the paprika. Start out with the smaller amount of the smoked paprika, then taste. Correct seasonings and add-ins to taste. If the potatoes are too thick for your personal preference, thin them with a small amount of warmed milk.
8. The potatoes can be kept warm in the slow cooker until ready to serve.