Cheesy. Ranch. Potatoes. What else do we need to say? 

Oh! How about these mashed potatoes are made in a crockpot so you can keep the burners open on Thanksgiving day, plus kept warm until everyone is ready to eat... It's the perfect dish to bring to a Friendsgiving potluck!

Makes 8 servings

Ingredients

• 5 pounds yukon gold potatoes, peeled and diced 1 inch
• 2 cloves garlic
• 1 cup chicken broth or water
• Coarse salt and freshly ground black pepper
• 1 ½ cups half and half
• ½ cup Tessemae’s Classic Ranch
• 2 cups shredded gouda cheese (we used Kerigold Dubliner)
• Butter, for serving

Method

1. Add the potatoes, garlic, and chicken broth to the slow cooker. Season with salt and pepper. Cover and cook on high for 4 hours or, on low for 6 hours. Potatoes should be easily pierced with a fork.
2. Use a potato masher to mash the potatoes in the crockpot. Add the half and half and the Classic Ranch. Fold the cheese into the potatoes.
3. Serve, topped with more cheese and pats of butter. (Potatoes can be made up to 2 hours ahead and held with crockpot on warm.)