Slow Cooker Loaded Mashed Potatoes
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup butter cubed
- 1 cup (8 ounces) sour cream
- 1-1/2 cups shredded cheddar cheese
- 1 package (8 ounces) cream cheese softened
- 1/4 cup 2% milk
- 4 green onions thinly sliced
- 1/2 pound bacon strips cooked and crumbled
- 3 pounds cubed peeled potatoes (about 9 medium)
- 1-1/2 cups shredded pepper jack cheese
- Carbohydrate 0.707012044617354 g
- Cholesterol 64.2271406421869 mg
- Fat 28.6393538833604 g
- Fiber 0.16996686874032 g
- Protein 2.95729549624586 g
- Saturated Fat 15.0630036478128 g
- Serving Size 1 1 servings. (182g)
- Sodium 328.03869206327 mg
- Sugar 0.537045175877034 g
- Trans Fat 2.41892291885231 g
- Calories 269 calories
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3-3-1/2 hours.
