The Thanksgiving recipes continue with these slow cooker loaded mashed potatoes. I’ve never been a fan of mashed potatoes but when they’re made the right way (aka- cream, cream cheese and butter) and loaded with bacon and cheese, I suddenly become a mashed potato lover.
Loaded mashed potatoes made right in your slow cooker! Creamy, smooth mashed potatoes loaded with cheese, bacon, and green onions. Easy enough for a weeknight side dish at dinner or for a Holiday dinner like Thanksgiving. Free up oven space and use your slow cooker for the mashed potatoes.
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth
- 4 oz cream cheese, cubed small
- 1 bag (5 lbs) red potatoes peeled & halved
- 1 teaspoon salt
- 2 cups (8 oz block) shredded cheddar cheese
- 4 tablespoons butter, cubed small
- 10-12 slices chopped bacon
- 1/3 cup thinly sliced green onions
- Spray the insert of the crock pot with cooking spray. Place the peeled, halved red potatoes into it and sprinkle the salt and pepper over the potatoes.
- Pour the chicken broth over the potatoes. Cover with lid and cook on HIGH for 4 hours.
- Add the cubed butter and cream cheese into the crock pot (leave the liquid in there, do not drain it) and use a handheld blender to beat it until smooth and creamy.
- Add 1 cup of shredded cheddar cheese, half the bacon, and half the sliced green onions. Stir it in with a wooden spoon until combined. Sprinkle the remaining cheese, bacon, and green onion on top. Let it sit for a few minutes for the cheese to melt.
- Serve right away. Potatoes can stay on the warm setting for up to 2 hours if needed.
IMPORTANT: Do not overmix the potatoes with the hand mixer! If you beat them for too long they release more gluten which leads to pasty/gummy potatoes. Either use a hand potato masher to mash them or use the handheld mixer and just beat together until smooth and creamy.
The chopped bacon and green onion amount is totally up to you. The measurements listed are the ones I use, but you can add more or less depending on preference. Same thing with the green onions.
You can use either the full-salt, regular chicken broth or the reduced-sodium chicken broth.
Use full fat cream cheese! It makes a big difference.
It's important to cube the butter and cream cheese so it will blend in smoothly and easily with the potatoes.