Slow Cooker Loaded Mashed Potatoes Recipe
Every year my Mom made cream cheese mashed potatoes for Thanksgiving, and I've tailored the recipe to my family and have carried on the tradition. I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space. —Ann Nolte, Tampa, Florida
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 green onions chopped
- 1/2 cup butter cubed
- 1 cup (8 ounces) sour cream
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/4 cup 2% milk
- 1 package (8 ounces) cream cheese softened
- 1/2 pound bacon strips cooked and crumbled
- 3 pounds potatoes (about 9 medium) peeled and cubed
- 1-1/2 cups (6 ounces) shredded pepper jack cheese
- Carbohydrate 0.7070120446 g
- Cholesterol 64.22714058 mg
- Fat 28.6393538599 g
- Fiber 0.16996686874032 g
- Protein 2.957295496 g
- Saturated Fat 15.063003632955 g
- Serving Size 1 1 serving (182g)
- Sodium 320.670634605 mg
- Sugar 0.53704517585968 g
- Trans Fat 2.41892291721 g
- Calories 269 calories
Directions Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with cream cheese, sour cream, butter and milk. Stir in the cheeses, bacon, onions and seasonings. Transfer to a large bowl; cover and refrigerate overnight. Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on low for 3 to 3-1/2 hours. Yield: 10 servings. Originally published as Loaded Mashed Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p74 Print Add to Recipe Box Email a Friend
