Mexican Mashed Potatoes
- 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.
- Add buttermilk, butter, salt, and chile pepper. Mash until potatoes are smooth. Stir in cheese and corn. If desired, top with bacon. Serve immediately or keep warm, covered, on warm or low up to 2 hours.