Mashed Red Potatoes with Feta and Kale
- In a 6-quart slow cooker combine potatoes and broth. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding kale the last 30 minutes of cooking.
- Add sour cream, butter, salt, and red pepper. Mash until potatoes are smooth. Stir in feta. If desired, top with bacon. Serve immediately or keep warm, covered, on warm or low up to 2 hours.