We grown-ups can get fancy with our mashed or baked potatoes, but if you’re looking to please kids of all ages, you’ll want to turn to this recipe. It’ll have them scooping out seconds or thirds.
Makes 4 to 6 servings.
6 to 8 Golden potatoes
7 tablespoons butter
1 tablespoon flour
1 cup milk, warmed to room temperature
2 cups grated sharp cheddar
Optional: crumbled bacon
1. Peel and quarter the potatoes. Rinse them off and pat them dry. Put them in the slow cooker and dot with 6 tablespoons butter. Cover and cook on Low for about 4 hours, until tender.
2. To make the cheese sauce: Melting 1 tablespoon of butter in a skillet over low to medium heat. When melted, add the flour and stir. Have the milk handy while you’re cooking the flour. After about a minute, start gradually adding the milk. Stir quickly to mix without causing clumps. As the milk is incorporated, raise the heat slightly and continue to add milk. The sauce will thicken. When the milk is added, turn the heat to Low and stir in the grated cheese, 1 cup at a time. Get the sauce to the thickness and cheeziness you want by adding more milk or cheese.
3. Pour the cheese sauce into the potatoes and stir to combine.
4. Serve with crumbled bacon, if desired, or even more cheese.