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
8 ounces Sharp Cheddar cheese, shredded and divided (2 cups)
1/4 cup half-and-half cream, warmed
2 tablespoons minced fresh chives
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1 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.
2 Transfer all ingredients from slow cooker to a large bowl; mash potato mixture until smooth.
3 Stir in 1 cup cheddar, cream, chives, salt and pepper.
4 Return potatoes to a lightly greased slow cooker. Sprinkle with remaining cheddar.
5 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.
If traveling with this dish, sprinkle with the remaining cheddar before transporting. Upon arrival, finish cooking the potatoes until the cheese is melted, about 10-15 minutes.