Slow-Cooker Loaded Mashed Potatoes

Don’t let a packed schedule get in the way of a flavorful and satisfying family dinner. Whether you’re planning a busy weeknight meal for two or a holiday feast for 20, these slow-cooker loaded mashed potatoes are a great option to keep in your back pocket.

Going way beyond traditional mashed potatoes, these spuds are creamy to the max from cream cheese, sour cream and butter. Bacon, cheese, green onions and spices bring all the flavor to the party. Boil the potatoes until they’re tender, then drain them and mash them with the remaining ingredients. You can serve the potatoes right away or pack them in the fridge overnight (it’s the perfect make-ahead mashed potato recipe). When you’re ready to enjoy them, transfer them to a slow cooker and warm them on low until they’re heated through. Use this recipe to free up time in your schedule or space on your stovetop for other recipes for your family feast.

Ingredients for Slow-Cooker Loaded Mashed Potatoes

• Potatoes: The best potatoes for this recipe are russets or Yukon Golds. Russets yield a fluffier mash, while Yukon Golds yield a creamier, richer texture. You could even use both together.
• Cream cheese: Cream cheese mashed potatoes are a game-changer. The smooth cheese makes the potatoes rich and decadent while offering a subtle tang that’s simply delicious.
• Sour cream: A dollop of sour cream is a divine addition to a loaded baked potato, so adding it to mashed potatoes is a no-brainer.
• Butter: For the best mashed potatoes, don’t be stingy with the butter. Butter adds tons of flavor and richness to the spuds.
• Milk: Just a splash of milk thins the potatoes slightly, so they are not too dry or stodgy.
• Bacon: If there’s one ingredient loaded mashed potatoes need, it’s bacon. These slow-cooker potatoes contain a whopping 1/2 pound of bacon. Meat lovers rejoice!
• Cheese: A duo of cheddar and pepper jack offers plenty of sharpness and some subtle heat to the potatoes.
• Green onions: A handful of chopped scallions sprinkled over the potatoes, adds a mild, sweet onion flavor and flecks of green.
• Spices: A blend of onion powder, garlic powder, salt and pepper gives the potatoes a wonderful zip and depth of flavor.

Directions

Step 1: Boil the potatoes

Place the potatoes in a Dutch oven or a deep stockpot. Add enough water to cover them and then bring the water to a boil. Reduce the heat and simmer the potatoes, uncovered, until they’re tender, 10 to 15 minutes.

Step 2: Mash the potatoes

Drain the potatoes and return them to the pan. Mash them with the cream cheese, sour cream, butter and milk until they’re smooth.

Step 3: Add mix-ins, then refrigerate

Next, stir in the bacon, cheeses, onions and seasonings. Cover and refrigerate the potatoes overnight.

Editor’s Tip: For one less dish to wash, transfer the potatoes directly into the removable crock of your slow cooker for overnight storage. Then place the crock into your slow cooker the next day to reheat the potatoes. If you use this method, note that the potatoes may require extra time to warm through, as the crockpot will be cold rather than at room temperature when reheating.

Step 4: Reheat the potatoes

Transfer the potatoes to a greased 3- or 4-quart slow cooker. Cook them, covered, on low for 3 hours to 3 hours and 30 minutes.

Editor’s Tip: For even heating, give the potatoes a quick stir every 45 to 60 minutes.

Slow-Cooker Loaded Mashed Potatoes Variations

• Other cheeses: Other melting cheeses that work well in slow-cooker loaded mashed potatoes include smoked Gouda, Gruyere, Swiss, Parmesan, Asiago or fontina.
• More herbs and spices: For extra flavor, try adding 1 to 2 teaspoons of dried rosemary, thyme, sage, basil, oregano, ranch powder or Italian seasoning. If using fresh herbs, increase to 1 to 2 tablespoons.
• Roasted Garlic: If you love garlic, consider adding a whole head of roasted garlic to the cooked potatoes (or less for a milder garlic taste).
• Protein boost: Greek yogurt is an excellent alternative to sour cream. It has a similar consistency and tang, and offers a slight protein boost.
• More dairy swaps: If you don’t have sour cream or cream cheese, consider using up extra ricotta or mascarpone cheese. The potatoes won’t have quite the same amount of tang, but they’ll still be wonderfully creamy. You can also use buttermilk (hello, buttermilk mashed potatoes) instead of milk if you keep it stocked in your refrigerator.

How to Store Slow-Cooker Loaded Mashed Potatoes

Slow-cooker loaded mashed potatoes should be refrigerated and stored in an airtight container. They’ll last up to four days after their initial preparation.

Can you freeze slow-cooker loaded mashed potatoes?

Yes. You can freeze slow-cooker loaded mashed potatoes for up to three months. Please note that mashed potatoes with a lot of dairy can become mushy or grainy when thawed. If this textural change bothers you, then we don’t recommend freezing this recipe.

Slow-Cooker Loaded Mashed Potatoes Tips

Can you make loaded mashed potatoes on the stovetop?

Yes! If you don’t need the added convenience of making this recipe ahead, serve the potatoes immediately upon mixing in the bacon, cheese, green onions and spices.

What can you serve with loaded mashed potatoes?

Slow-cooker loaded mashed potatoes are a great side dish for a steakhouse-style dinner. Pair them with a grilled ribeye or juicy pork chops accompanied by roasted asparagus and a batch of fluffy yeast rolls. We also love this recipe for the holidays. It’s a great side to serve with a glazed ham at Christmas or a deep-fried turkey for Thanksgiving.