Slow Cooker Loaded Mashed Potatoes Recipe

4.5 29 45
Slow Cooker Loaded Mashed Potatoes Recipe
Slow Cooker Loaded Mashed Potatoes Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Loaded Mashed Potatoes Recipe

Read Reviews
4.5 29 45
Publisher Photo
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 3 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 3 hours

Ingredients

  • 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 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

Directions

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.
Originally published as Slow Cooker Loaded Mashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p74

Nutritional Facts

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

  • 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 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
  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 3-3-1/2 hours. Yield: 10 servings.
Originally published as Slow Cooker Loaded Mashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p74

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Reviews forSlow Cooker Loaded Mashed Potatoes

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MarineMom_texas User ID: 31788 258662
Reviewed Dec. 26, 2016

"I prepared these potatoes for our Christmas dinner this year. We love loaded mashed potatoes but I was short on oven space so the slow cooker was perfect. These potatoes were the hit of the dinner. I made a couple of changes. I used 5 lbs. of potatoes for my crowd and omitted the green onions because of personal preferences. They were fabulous. Barely two helpings were left at the end of dinner. I highly recommend this recipe as a Volunteer Field Editor."

MY REVIEW
Bereakid User ID: 4065247 258338
Reviewed Dec. 19, 2016

"My husband made these for Thanksgiving and they are GREAT ! Suggest a liner in the crock pot for easier cleaning. My son tried making them and they were too soupy. Problem is that hubby used an old-fashioned hand masher and son used his mixer "to save time". Hubby's were much better and they weren't soupy !!!"

MY REVIEW
rena 55 User ID: 1935799 257323
Reviewed Nov. 26, 2016

"Love that you can make these ahead of time, then cook them in the slow cooker for added convenience! So tasty and a comfort food for sure!"

MY REVIEW
ellimaye1 User ID: 1179808 246151
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!"

MY REVIEW
2760 User ID: 1295839 221916
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"

MY REVIEW
bharder79 User ID: 4224995 216853
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."

MY REVIEW
Hannah0418 User ID: 1795891 216040
Reviewed Dec. 26, 2014

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

MY REVIEW
anselr User ID: 2011539 117511
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."

MY REVIEW
puzzlemad User ID: 3329799 184544
Reviewed Sep. 14, 2014

"Incredible! I will be making this again."

MY REVIEW
Rebecca3067 User ID: 6502936 132254
Reviewed Apr. 19, 2014

"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."

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