- 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 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.
- Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3-3-1/2 hours. Yield: 10 servings.
Reviews for Slow Cooker Loaded Mashed Potatoes
"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!"
"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"
"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."
"After making these 3 times, I've decided they're too rich. Don't think I'll make them again."
"Was hoping these were going to be delicious, but we only thought they were so-so. Probably won't make again."
"Incredible! I will be making this again."
"These mash potatoes are so good My Daughter loves them! I leave the potatoes whole with skin on when the potatoes are soft I scoop out the potatoes and then turn the skin and what is left into potato skins very good . something to much on while everyone waits for everything to be done."
"My family is picky about mashed potatoes. They want them GOOD! And this recipe was a HIT! We didn't have pepper jack cheese, so we just used cheddar and added onion and garlic SALT as well as the powder. We can't wait to try it again with the pepper jack cheese.I loved the idea of keeping it in the crockpot until it's time for dinner. What a great idea! I made a note to do that on Thanksgiving next year . I may end up preparing potatoes earlier in the day and putting them in the crockpot as a rule!I"
"I made these for our neighborhood progressive dinner party, doubled the recipe except for the potatoes, used a full 10 lb bag, used fat free cream cheese and sour cream. Everyone raved! Froze the leftover in small dishes to enjoy one meal at a time."