Description
Slow Cooker Loaded Mashed Potatoes are the ultimate comfort-food side dish—rich, creamy, and bursting with savory flavor. Made entirely in the slow cooker, this recipe frees up valuable oven space while delivering perfectly tender potatoes mashed with butter, cheese, ranch seasoning, and sour cream. Finished with crispy bacon and fresh green onions, these loaded mashed potatoes are indulgent, satisfying, and ideal for both everyday meals and special occasions.
Using a slow cooker allows the potatoes to absorb flavor as they cook, resulting in a silky texture that’s hard to achieve with traditional stovetop methods. Whether you’re planning a holiday feast or a busy weeknight dinner, this hands-off recipe delivers big flavor with minimal effort.
Who Is This Recipe For?
This slow cooker mashed potato recipe is perfect for:
- Busy home cooks who want a hands-off side dish
- Holiday hosts needing to save oven space
- Families who love classic comfort food
- Potluck gatherings and large dinners
- Anyone who enjoys rich, loaded potato dishes with bacon and cheese
Why It’s Great
- Made entirely in the slow cooker
- Ultra-creamy texture with customizable thickness
- Packed with cheese, bacon, and ranch flavor
- Easy to double for crowds
- Stays warm and ready to serve for hours
Ingredients
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup butter, softened
- 1 (8-oz) chive & onion cream cheese, softened
- 5 lb Yukon Gold or red potatoes, stems and blemishes removed
- 2 cups low-sodium chicken broth
- ½ lb bacon, cooked and crumbled
- 1 (0.4-oz) packet dry buttermilk ranch seasoning
- 1 (8-oz) sour cream
- Freshly ground black pepper, to taste
- ½ cup thinly sliced green onions, plus 2 tablespoons for garnish
Kitchen Equipment Needed
- 6-quart slow cooker
- Electric hand mixer or potato masher
- Measuring cups
- Knife and cutting board
- Serving spoon
Instructions
- Place the whole, unpeeled potatoes into a 6-quart slow cooker. Pour the chicken broth over the potatoes.
- Cover and cook on HIGH for 4 hours, or until the potatoes are fork-tender. For even cooking, cut larger potatoes in half.
- Do not drain the liquid. Mash the potatoes directly in the slow cooker using a potato masher or hand mixer until the desired texture is reached.
- Add the butter, cream cheese, ranch seasoning, sour cream, black pepper, and half of the shredded cheddar cheese. Mix until smooth and creamy.
- Stir in most of the crumbled bacon and sliced green onions, reserving some for topping.
- Sprinkle the remaining cheddar cheese on top, cover, and let cook on LOW for 15–20 minutes until melted.
- Garnish with reserved bacon and green onions before serving.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the microwave or slow cooker with a splash of broth or milk to restore creaminess.
- Make-Ahead: Can be prepared a day in advance and reheated in the slow cooker.
FAQ
Can I peel the potatoes first?
Yes, but leaving the skins on adds texture and nutrients. Yukon Gold skins are especially tender.
Can I make this recipe ahead of time?
Absolutely. These mashed potatoes reheat beautifully and stay creamy.
Can I use milk instead of broth?
Yes, but broth adds more depth of flavor. Milk will make the dish slightly milder.
How do I keep mashed potatoes warm for serving?
Leave them on the “WARM” setting in the slow cooker for up to 2 hours, stirring occasionally.
Conclusion
Slow Cooker Loaded Mashed Potatoes are proof that comfort food doesn’t have to be complicated. With rich dairy, savory bacon, and bold ranch seasoning, this dish delivers crowd-pleasing flavor with minimal effort. Whether you’re hosting a holiday meal or preparing a stress-free family dinner, this creamy, cheesy side dish is guaranteed to earn a permanent spot on your table.
