Imagine diving into a creamy, cheesy, bacon-loaded potato paradise that requires minimal effort and delivers maximum flavor! This Slow Cooker Loaded Mashed Potato Casserole is the ultimate crowd-pleaser that transforms ordinary potatoes into a mouthwatering side dish guaranteed to steal the show at any meal. Whether you're hosting a family dinner, holiday gathering, or simply craving some serious comfort food, this recipe will have everyone asking for seconds – and begging for your culinary secret!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Thoroughly wash and peel the potatoes, then cut them into evenly sized 1-inch cubes to ensure uniform cooking.
- Grease the inside of your slow cooker with butter or cooking spray to prevent sticking and make cleanup easier.
- Place the cubed potatoes into the slow cooker, spreading them out in an even layer for consistent cooking.
- Season the potatoes with salt and pepper, ensuring the seasoning is distributed evenly across all potato pieces.
- Cover the slow cooker and set it to cook on low heat for 4 hours, or until the potatoes are tender and can be easily pierced with a fork.
- Once potatoes are cooked, drain any excess liquid that may have accumulated during cooking.
- Add sour cream and cream cheese to the hot potatoes, then mash thoroughly until smooth and creamy.
- Fold in half of the shredded cheddar cheese, mixing until well incorporated.
- Sprinkle the remaining cheddar cheese, crumbled bacon, and sliced green onions on top of the mashed potatoes.
- Cover and let sit for an additional 10-15 minutes to allow cheese to melt and flavors to meld together.
- Serve hot, garnishing with additional green onions or bacon bits if desired.
Tips
- Choose the right potatoes: Russet or Yukon Gold potatoes work best for creamy, smooth mashed potatoes.
- Cut potatoes uniformly to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- For extra richness, use room temperature cream cheese and sour cream to help them blend more smoothly into the hot potatoes.
- Don't overcook the potatoes - they should be tender but not falling apart. Test with a fork after 4 hours.
- For a crispy top, transfer the finished casserole to an oven-safe dish and broil for 2-3 minutes before serving.
- Make it ahead: This dish can be prepared earlier in the day and kept warm in the slow cooker until serving.
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 11g
Cholesterol: 55mg
