I just made this recipe and it turned out great! It's from The Slow Cooker Bible but I changed several things
7 cups potatoes, peeled and cubed
3 14oz cans chicken broth
1/2 cup water
1 small onion finely chopped
6oz baby spinach
1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
2 1/2 c shredded gouda
2 14oz cans evaporated milk
2 1/2 tbl butter
1. Combine potatoes, broth, water, seasoning, onion, spinach in a slow cooker.
2. Cover and cook on low for 10 hours, (I used high for about 3 hours) until potatoes are tender.
3. Slightly mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover; cook 15-20 minutes until cheese is melted. Add butter.
4. Add more garlic, salt or pepper if desired, serve with 2-3 tablespoons of Gouda sprinkled on top and a bit of parsley to garnish.
Enjoy!!
7 cups potatoes, peeled and cubed
3 14oz cans chicken broth
1/2 cup water
1 small onion finely chopped
6oz baby spinach
1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
2 1/2 c shredded gouda
2 14oz cans evaporated milk
2 1/2 tbl butter
1. Combine potatoes, broth, water, seasoning, onion, spinach in a slow cooker.
2. Cover and cook on low for 10 hours, (I used high for about 3 hours) until potatoes are tender.
3. Slightly mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover; cook 15-20 minutes until cheese is melted. Add butter.
4. Add more garlic, salt or pepper if desired, serve with 2-3 tablespoons of Gouda sprinkled on top and a bit of parsley to garnish.
Enjoy!!
