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loaded mashed potatoes in bowl next to crockpot.

Crockpot Loaded Mashed Potatoes

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.
Course Side Dish
Cuisine American
Keyword slow cooker
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 281kcal


  • 5 pounds Yukon Gold potatoes
  • ¾ cup chicken broth
  • 1/4 cup milk more as needed
  • ¼ cup butter softened
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 2 cups grated cheddar
  • 1 cup fried and crumbled bacon
  • ¼ cup chopped green onions
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • 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. 



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.


Calories: 281kcal | Carbohydrates: 24g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 664mg | Potassium: 847mg | Fiber: 4g | Vitamin A: 515IU | Vitamin C: 23mg | Calcium: 216mg | Iron: 6.4mg