Russet (Idaho) potatoes have a low-moisture, high-starch content ideal for lump-free mashing.

Prep: 40 minutes   Cook: 3 hours, low-heat setting   

3 lb. russet potatoes, peeled and cut into 2-inch chunks
2 tsp. salt, divided
6 oz. cream cheese, cut up
1/2 cup unsalted butter, cut up
1/2 tsp. freshly ground black pepper
Nonstick cooking spray
1 cup shredded sharp (white or yellow) cheddar cheese (4 oz.)

1. In a 4-quart Dutch oven cook potatoes and 1 teaspoon of the salt, covered, in enough boiling water to cover for 15 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Stir in cream cheese, butter, remaining 1 teaspoon salt, and pepper.

2. Lightly coat the inside of a 3 1/2- to 4-quart slow cooker with cooking spray. Spoon potato mixture into prepared slow cooker. Cover and cook on low-heat setting for 3 to 4 hours, stirring in cheddar cheese the last 30 minutes of cooking. Makes 8 servings (5 1/2 cups).

Per serving: 332 cal., 24 g total fat (15 g sat. fat), 69 mg chol., 522 mg sodium, 23 g carbo., 2 g dietary fiber, 8 g protein.

VARIATION: Just before serving, stir in chopped green onions, chives, or Italian parsley to taste.