SLOW COOKER CHEESY MASHED POTATOES

SLOW COOKER CHEESY MASHED POTATOES 4 lbs. Russet Potatoes, peeled diced large 2 chicken bouillon cubes Add these things after cooking time is done: 1 tsp. salt 1 (16-oz.) container sour cream 3 cups sharp cheddar cheese, grated and divided sliced chives or green onions for serving Place the peeled and diced potatoes into the slow cooker. Add the chicken bouillon cubes and water to cover the potatoes completely. Cover and cook on HIGH for 3.5 hours. Drain the potatoes,I don't dirty a strainer to drain the potatoes. I hold the slow cooker insert with the lid on using thick oven mitts. I leave crack open between the lid and slow cooker liner and pour the water down the drain in the sink. Add the salt, sour cream, and 1 cup of the cheese on top of the potatoes. Using a hand held mixer, blend everything until smooth, being careful not to over mix because that can make the potatoes gluey tasting. Also be careful not to scrape the beaters against the ceramic of the slow cooker as much as possible. Add the remaining 2 cups of cheese. Place the cover back on the slow cooker, the cheese should take about 10 minutes to melt, turn the slow cooker to high during this time to speed up the process. Top the potatoes with chives or green onions if desired.