Slow Cooker Loaded Mashed Potatoes Recipe
Slow Cooker Loaded Mashed Potatoes Recipe photo by Taste of Home

Slow Cooker Loaded Mashed Potatoes Recipe

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Every year my Mom made cream cheese mashed potatoes for Thanksgiving, and I've tailored the recipe to my family and have carried on the tradition. I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space. —Ann Nolte, Tampa, Florida
TOTAL TIME: Prep: 25 min. + chilling Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 3 hours
MAKES: 10 servings


  • 3 pounds cubed peeled potatoes (about 9 medium)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1/2 pound bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/2 cups (6 ounces) shredded pepper jack cheese
  • 4 green onions, thinly sliced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Nutritional Facts

3/4 cup: 505 calories, 36g fat (20g saturated fat), 109mg cholesterol, 530mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 16g protein


  1. Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight.
  2. Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours. Yield: 10 servings.
Originally published as Loaded Mashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p74

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Reviewed Mar. 27, 2016

"I've made this twice now, and they are so yummy. Very rich tasting. Because of time constraints, I actually cooked it both times in the oven at 350 for 30-40 minutes and it turned out perfect!"

Reviewed Mar. 3, 2015

"My potatoes were firm when they were mashed and refrigerated but turned soft and soupy when reheated in the slow cooker. Maybe it was because I used low fat cream cheese and non fat sour cream. Tasted good but not appealing"

Reviewed Jan. 4, 2015

"I thought these were great but they got a little to thick after 3 hours on low. They tasted better at around 1 1/2 to 2 hours on low."

Reviewed Dec. 26, 2014

"After making these 3 times, I've decided they're too rich. Don't think I'll make them again."

Reviewed Oct. 19, 2014

"Was hoping these were going to be delicious, but we only thought they were so-so. Probably won't make again."

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