Potatoes - Buffalo Smashed Potatoes

By á-47

Recipe calls for only the potatoes to be cooked in a slow cooker. You could probably cook potatoes on stove top and add rest of ingredients.

Ingredients

• 4 russet potatoes, cubed
• 2 Tbsp. butter
• 1 onion, chopped
• 6 cloves garlic, minced
• 1/2 cup dour cream
• 1/2 cup riccota cheese
• 1/2 tea. hot pepper sauce
• 1/2 tea. salt
• 1/8 tea. pepper
• 1/2 cup crumbled blue cheese
• 3 Tbsp. grated parmesan cheese

Preparation

Step 1

In small skillet melt butter; add onion and garlic. Cook and stir until tender, about 5 minutes. Combine in 4 qt. cooker with potatoes and 1/2 cup water. Cover and cook on low for 7-8 hours or until potatoes are tender.

Drain potatoes and place in large bowl. Mash with potato masher, leaving some large pieces.

Preheat over to 400 degrees. Add sour cream, ricotta, hot pepper sauce, salt, and pepper to potatoes and mix well. Pile into a 3 q.t casserole and top with blue and parmesan cheeses. Baker for 30-40 minutes or until potatoes are hot and top browns.