These decadent Slow Cooker Loaded Mashed Potatoes are the ultimate comfort food. Rich and creamy with a combination of cheesy and smoky flavors, these potatoes make an irresistible side dish for any occasion.
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Crockpot Loaded Mashed Potatoes
Slow cooker-loaded mashed potatoes are one of those side dishes that can turn any meal into hearty and cozy comfort food. Their velvety, rich texture, combined with the smokiness of the bacon and the gooey cheese goodness always hits the spot. Whether it’s for weeknight dinners or a side for your Thanksgiving dinner these potatoes are a timeless classic the whole family will love.
What you’ll enjoy about this fuss-free recipe is that you get all the same flavors of a traditional loaded baked potato but in a warm and cheesy casserole form that can feed a crowd. And the best part? The slow cooker does most of the work for you, saving you time and plenty of oven space. If you love warm and creamy potato recipes, you may also want to check out this recipe for Scalloped Potatoes or this Instant Pot Garlic Mashed Potatoes.
Why We Love This Recipe
- Easy recipe – This potato recipe is made with just a handful of ingredients that all cook right in the slow cooker. No standing over a hot oven or stove.
- Saves oven space- Because these potatoes are prepared in the crockpot, they’ll save you valuable oven space when preparing big holiday meals.
- Delicious side dish – Warm, cheesy, and melt-in-your-mouth scrumptious, these are seriously the best mashed potatoes.
Loaded Mashed Potatoes Ingredients
- Russet potatoes, peeled and cubed – You can use Yukon Gold potatoes if you prefer.
- Butter – You can use salted or unsalted butter to give the potatoes a rich buttery flavor.
- Cream cheese – You’ll want to use full-fat cream cheese to give them that delicious creamy texture.
- Salt, garlic powder, black pepper – Adds flavor to plain potatoes.
- Fully cooked and chopped bacon – Freshly cooked bacon is best but you can use real bacon bits for a shortcut.
- Shredded cheddar cheese – Shredding your own cheese works best for this recipe compared to bagged shredded cheese.
- Green onions, chopped – They add little pops of fresh flavor in every bite.
Instructions to Make Loaded Mashed Potatoes
Step One: Prepare the Potatoes
- Add peeled and diced russets or Yukon golds to the bottom of a large slow cooker.
- Top the cubed potatoes with butter, cream cheese, and seasonings.
Step Two: Cook the Potatoes
- Cook on low for 4-5 hours or on high for 3-4 hours. Stir periodically.
- When the potatoes are tender enough to be slightly pierced with a fork, use a potato masher or immersion handheld blender to mash or blend the potato cubes. Continue to mash them until they are the consistency you’d like.
Step Three: Mix in the Toppings
- Add in cheese, crispy bacon, and green onions (reserving a handful of each for garnishing) to the hot potatoes and blend well using a rubber spatula.
- Garnish with the rest of the cheese, bacon, and green onion. Add to a serving dish and serve immediately.
Suggestions and Alternatives
- Sweet potatoes – Instead of russet or Yukon Gold potatoes, you can use sweet potatoes for a sweet and savory version.
- Fresh garlic cloves – Add roasted garlic cloves or freshly minced garlic instead of garlic powder for an extra garlicky flavor.
- Herbs – Feel free to mix in some fresh herbs like rosemary or thyme to the cooked potatoes.
- Spices – For a hint of heat, add a pinch of cayenne pepper or red pepper flakes.
- Caramelized onions – Caramelized onions add a bit of natural sweetness. Fold them into the creamy potatoes before serving.
- Sour cream – For an extra layer of creaminess, blend in some sour cream to make the mashed potatoes even richer.
Refrigerator – Transfer cooled leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
Freezer – To freeze, spoon the mashed potatoes in airtight containers or freezer bags. They can be stored in the freezer for up to 2-3 months. When reheating you may need to add a little extra liquid to thin them out and give them a creamy texture again.
What Types of Potatoes Are Best for This Recipe
For a fluffy and creamy texture, you’ll want to use a starchy potato like Russet or Yukon Gold. Baby red potatoes are waxy and are best for roasting, grilling, or cooking where they need to hold their shape.
Do I Have to Peel the Potatoes?
No, you don’t. If you’re short on time, use Yukon gold because they have thinner skin but the same fluffy texture as Russet. Then you can just cut them into 1-inch chunks and add them straight into the crockpot. The skin gives the mashed potatoes extra texture.
- Once you’ve mashed the potatoes if they seem too thick you can add a little milk or heavy cream until they loosen up the way you want them.
- Avoid over-blending. When you over blend, the starches in the potatoes can start to become sticky causing your potatoes to have a gummy texture. Mix them just until light and fluffy.
- I always recommend that you taste the potatoes once they have cooked before adding more salt. Remember, you can always add more salt, butter, or other seasonings if they taste too bland.
- If you’re preparing a big meal and need to save some time, you can make this dish in advance. Just keep them warm in the slow cooker on the warm setting or low heat until you’re ready to serve.
More Amazing Side Dish Recipes
- Slow Cooker Corn Bread Casserole
- Funeral Potatoes
- Green Bean Casserole
- Jiffy Corn Casserole
- Brown Sugar Glazed Carrots
- Best Baked Beans
Slow Cooker Loaded Mashed Potatoes
- 1 Crockpot
- 5 pounds russet potatoes peeled and cubed
- 4 ounces unsalted butter 1 stick
- 8 ounces cream cheese 1 block
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 8 strips of bacon fully cooked and chopped
- 2 cups shredded cheddar cheese
- 3 green onions chopped
- Add potatoes to the bottom of a large slow cooker. Top with butter, cream cheese, and seasonings.
- Cook on low for 4-5 hours or on high for 3 hours. Stir periodically.
- When the potatoes are tender enough to be slightly pierced (not all the way) with a fork, use a potato mashed or immersion blender to mash or blend the potato cubes. Do this until the potatoes are at the desired consistency.
- Add in cheese, bacon, and green onions (reserving a handful of each for and blend well using a rubber spatula.
- Garnish the final dish with the remaining toppings and serve immediately.
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