Serves 6 to 8. Recipe is by Julie Kay.
8 to 10 large white potatoes, peeled and cut into quarters
6 cups water
1½ cups milk
¼ cup butter or margarine, melted
1¾ cups blended cheeses
¾ cup bread crumbs
5 slices bacon, cooked and crumbled
1. Cook peeled potatoes on stove top in water. Drain and remove potatoes to slow cooker.
2. Mash potatoes, adding in milk and half of butter. Stir in cheese. Top with bread crumbs and remaining butter.
3. Cook on Low for 3 hours.
4. Remove from slow cooker and top with crumbled bacon.
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