The creamiest mashed potatoes made in the slow cooker and loaded with cheese, bacon, and sour cream! These are a great side dish for a holiday dinner, but they're easy enough for any night of the week.
Wash, peel, and cut the potatoes into 1 inch chunks. Add to a slow cooker with the chicken broth.
Cover the slow cooker and cook on high for 3-4 hours or low for 6-7 hours, until the potatoes are very tender and easily mashed.
Add the milk, butter, and cream cheese to the slow cooker and mash the potatoes until smooth and creamy.
Stir the sour cream, grated cheddar, fried bacon, green onions, salt, and pepper into the potatoes. Continue stirring until cheese has melted and potatoes are well mixed. Add more milk as needed to reach your desired consistency.
Taste and add additional salt and pepper as desired.
Serve immediately or use the 'warm' function on your slow cooker to keep the potatoes warm until ready to eat.
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Notes
We prefer Yukon Gold potatoes for mashing, but red or russet potatoes also work well.To reheat leftover potatoes, add milk as needed to keep the potatoes creamy.