This cozy slow cooker recipe is the easy alternative to mashed potatoes on Thanksgiving, the perfect side, and simply a great go-to for any chilly fall night.
Finely dice a medium yellow onion.
Shred sharp cheddar cheese with a grater.
Place whole milk, sour cream, flour, Dijon mustard, salt, and garlic powder in slow cooker and whisk until combined.
Add frozen diced potatoes, the onion, and cheese, and stir to combine.
Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
During the last 15 minutes of cooking, sprinkle evenly with the remaining cheese. Cover and cook until the cheese is melted.
Serve with freshly ground black pepper and chopped chives or parsley leaves.