This AMAZING Slow Cooker Loaded Potatoes recipe takes classic loaded baked potato toppings and mixes them with delicious slower cooker mashed potatoes -an effortless side dish LOADED with flavor. Perfect for busy weeknights, potlucks, game day gatherings, and holiday meals!
Loaded baked potatoes are delicious. Slow cooker mashed potatoes are also delicious. This easy recipe combines the best of both into one very delightful side dish. Slow-cooker loaded potatoes are just as tasty as stovetop loaded potatoes. The only real difference is you can wander off for a few hours while the potatoes are cooking in the crockpot instead of hovering over the stove.
Making mashed potatoes in the slow cooker is my go-to method, especially for big holiday meals. Making the potatoes in the slow cooker leaves room to make more things on the stove. There's no need to transfer the potatoes to a serving bowl -I serve them straight from the crockpot, so they stay hot and bubbly.
If you've never made homemade mashed potatoes in the slow cooker, you have to give this recipe a try! These cheesy loaded mashed potatoes will be everyone's favorite at your next holiday get-together! Once you make your taters this way, you'll never go back.
Why You'll Love This Recipe
- It simplifies making mashed potatoes, and you've gotta love recipes that make life easier.
- It saves room on the stovetop to cook more food!
- It's super easy to make potatoes in a slow cooker. You can do most of the steps in the slow cooker, including serving, so it also saves you on dishes.
- The toppings can also be served on the side for guests to load their serving of potatoes with yummy toppings.
Ingredients You'll Need
- Large Idaho Russet Potatoes: Russet potatoes are super starchy and perfect for potato mashing.
- Chicken Broth: to slow-cook the potatoes in. You can also use water, but chicken broth will give you a richer flavor.
- Fresh Herb Bouquet (optional): String rosemary, parsley and thyme together with kitchen twine. The herb bouquet is optional. However, cooking the potatoes with herbs infuses terrific flavor.
- Butter: The butter adds moisture, color and flavor.
- Plain Greek Yogurt (or sour cream): You can use Greek yogurt or sour cream to add a rich, creamy and subtle tangy flavor.
- Aged Vermont Sharp White Cheddar (shredded): If possible, use cheese from a block. Freshly shredded cheddar melts beautifully over the potatoes.
- Garlic (smashed): enhances the flavor.
- Cooked Crumbled Bacon: I'm convinced crumbled bacon is meant for potatoes. The chewy, crispy and salty bits mixed throughout the rich and buttery mashed potatoes taste marvelous.
- Milk: helps achieve a creamy, fluffy consistency.
- Chives: are essential in loaded baked potatoes, so naturally, we should include them in these loaded mashed potatoes.
- Salt and Pepper (to taste): Be careful not to overseason. The broth, butter (salted), cheese and bacon will add salt to the dish, so be sure to taste before you any more.
How To Make Crockpot Loaded Potatoes
Step 1: Prep slow cooker and potatoes.
Coat the inside of your crockpot with olive oil or cooking spray to keep the potatoes from sticking. Wash, peel, and chop the potatoes into cubes.
Step 2: Add potato ingredients to the slow cooker.
Transfer the cubed potatoes to the slow cooker and then add the chicken broth and smashed garlic. Place the bundle of herbs on top of the potatoes. The herb bundle is optional. However, it will infuse subtle savory flavor into the potatoes.
Step 3: Slow cook potatoes.
Program your slow cooker to cook on HIGH for 3 ½ hours. If your slow cooker has a WARM setting, switch to WARM as soon as the time is up. Discard the herb bundle.
Step 4: Make a "loaded" cheese mixture.
Over low-medium heat, heat the butter, milk, and cheese in a saucepan, frequently stirring until smooth. Remove the mixture from the heat and stir in the yogurt (or sour cream). Season to taste with salt and pepper.
Step 5: Mash everything together.
Pour the cheese mixture into the slow cooker over the potatoes. Using a potato masher or handheld blender, whip the potatoes until you achieve your desired consistency. You may need to add more milk to loosen them up.
Step 6: Serve.
Add bacon and chives on top of your loaded potatoes before serving. Drizzle with a little extra butter, if desired. Serve hot.
- You can use any method you prefer to mash the potatoes. I prefer mashing potatoes by hand with a potato masher because we like ours with some chunks. For whipped potatoes, use a standing mixer or handheld.
- A lot of newer slow cookers and crock pots have a WARM setting. Be sure to switch to WARM or turn the slow cooker off once you mix everything. If the potatoes sit on the heat for too long, they will get dry.
Loaded potatoes belong with most meals if you ask me. The listed dishes are a few of my favorites:
- Gluten-free BBQ Meatloaf Muffins
- The Best BBQ Chicken
- Juicy Air Fryer Chicken Cutlets
- Beef & Quinoa Meatloaves
Another option is to build a "loaded potato bar" and allow everyone to help themselves to mix-ins and toppings. Along with cheese, bacon, sour cream, and chives, you could also set out dishes of:
- Different Shredded Cheeses
- Roasted Garlic
- Creamy Horseradish
- Minced Red Onion
- Diced Tomato
- Fresh Jalapeno Slices
- Creamy Ranch Dressing
- Cream Cheese
- Chopped Parsley
- Use a different type of mild shredded cheese like gouda, mozzarella or swiss.
- Saute minced onion and garlic with olive oil until soft and fragrant and mix it into the potatoes.
- Instead of bacon, use well-seasoned ground beef crumbles or crispy diced ham.
Storing & Freezing
Storing Leftovers: Keep any leftovers in an airtight container, held in the fridge, for 3 to 5 days.
Freezing: To freeze, spread the mashed potatoes in a freezer-safe dish and freeze for up to 3 months.
These are a great side dish to make ahead up to a day in advance. Follow the recipe as written and let the potatoes cool completely. Then, transfer them to an airtight container and store the container in the fridge. When you're ready to cook, add the potatoes back into the slow cooker and reheat over low heat until smooth and creamy. You may need to splash in more milk loosen them up. Sprinkle with more cheese, bacon and chives before serving.
The ingredients should all be inherently gluten-free but be sure to check the label for any sneaky ingredients.
No, it's not necessary, but leaving the skins on will yield heavier, more textured mashed potatoes.
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Slow Cooker Cheddar Mashed Potatoes
- slow cooker
- Tie together with cooking string: 3 sprigs rosemary 3 sprigs parsley and 4 sprigs of thyme
- 8 med-large Idaho russet potatoes about 4 ½ lbs, peeled and chopped into 2” cubes
- ¾ cup chicken broth
- 8 tablespoon butter
- ¼ cup plain Greek yogurt or sour cream
- 8 oz aged Vermont sharp white cheddar shredded
- 3 cloves garlic smashed
- 1 cup milk
- ½ oz chives finely chopped (more or less, to taste, or leave them out altogether)
- salt and pepper to taste
- 6 slices bacon cooked and crumbled
- Spray a slow cooker with olive oil cooking spray.
- Wash, peel and chop potatoes into cubes and place into the slow cooker.
- Add chicken broth and smashed garlic, then place the herb bundle on top of the potatoes.
- Cook 3 ½ hours on high, switching to warm setting when cook time is done.
- Discard herb bundle.
- Heat milk, cheese and butter in a pot over medium-low heat until smooth and melted, stirring often.
- Remove from heat and stir in the yogurt or sour cream (your preference) and season with salt and pepper.
- Pour mixture over the potatoes and use a potato masher or hand-held blender to whip potatoes (use a masher if you like a chunkier texture).
- If needed, add a little more milk until desired consistency is achieved.
- Add chopped bacon and chives on top of your loaded potatoes before serving. Serve hot. Drizzle with a little extra butter, if desired.
*This recipe has been updated from the original post from October 30, 2015.