Crockpot Loaded Mashed Potatoes
Crockpot Loaded Mashed Potatoes are creamy, buttery mashed potatoes made right in the slow cooker, then finished with cheddar, sour cream, and all the flavors you’d expect from a loaded baked potato. They’re rich, fluffy, and especially convenient when the stovetop is already crowded.
This is the kind of side dish I’d make for Thanksgiving, Christmas, Sunday dinner, or any gathering where several dishes need to be ready at once. The potatoes cook quietly in the crockpot while you work on everything else.
There’s no separate pot of boiling water to drain, either. The potatoes cook directly in broth until tender, then get mashed right in the slow cooker.
Once everything is creamy, you can switch the crockpot to WARM and keep the potatoes ready for the table. That little bit of flexibility is especially helpful during a holiday meal.
Why You’ll Love This Recipe
The slow cooker takes one of the most familiar dinner sides and makes it much easier to manage when you’re feeding a group. You don’t have to watch a boiling pot or time the potatoes perfectly with the rest of dinner.
Cheddar, sour cream, and butter give them that loaded-potato flavor, while cooking the potatoes in broth adds seasoning from the beginning.
They can also stay warm for serving, which means the mashed potatoes don’t have to be the very last thing you prepare.
Ingredients You’ll Need
You’ll need familiar ingredients for creamy, loaded mashed potatoes:
- Russet or Yukon Gold potatoes
- Chicken broth
- Butter
- Sour cream
- Whole milk
- Cheddar cheese
- Cooked crumbled bacon
- Green onions
- Garlic powder
- Salt and pepper
How To Make Crockpot Loaded Mashed Potatoes
Step 1: Peel the potatoes and cut them into evenly sized chunks, roughly 1½ inches each. Keeping the pieces similar in size helps them become tender at the same time.
Step 2: Place the potatoes in the slow cooker and pour in the chicken broth. Add a little salt, then cover with the lid.
Step 3: Cook on HIGH for about 3–4 hours or LOW for 6–7 hours, until the potatoes are completely tender. A fork should slide through the center without resistance.
Step 4: If there’s a large amount of liquid remaining, carefully remove some before mashing, but save it nearby. A little cooking liquid can help loosen the potatoes later if needed.
Step 5: Add the butter and mash the potatoes directly in the crockpot. Stop once they’re mostly smooth rather than continuing to work them excessively.
Step 6: Stir in the sour cream, warm milk, garlic powder, and most of the shredded cheddar. Mix gently until the cheese melts and the potatoes are creamy. Add a splash of reserved cooking liquid or additional warm milk if they’re thicker than you’d like.
Step 7: Fold in most of the crumbled bacon and sliced green onions. Taste the potatoes before adding additional salt since the broth, cheese, and bacon already contribute plenty.
Step 8: Sprinkle the remaining cheddar and bacon over the top. Cover for a few minutes until the cheese melts, then switch the slow cooker to WARM until serving.
Common Questions About Crockpot Mashed Potatoes
Which Potatoes Are Best?
Russets make especially fluffy mashed potatoes, while Yukon Golds have a naturally buttery, creamy texture. A combination of the two works nicely too.
Why Did My Mashed Potatoes Turn Gummy?
Overmixing is usually the problem. Potatoes release starch as they’re worked, so mash only until you reach the texture you want. An electric mixer can make them gummy very quickly.
Can I Make Them Ahead?
Yes. Prepare the potatoes earlier in the day and keep them on the WARM setting for a short period. Stir occasionally and add a splash of warm milk if they begin to thicken.
Can I Use Cream Cheese?
Absolutely. A few ounces of softened cream cheese can replace part of the sour cream for an even richer texture.
What If My Potatoes Are Too Thick?
Stir in warm milk or some reserved cooking liquid a little at a time. Avoid adding a large amount at once.
Do I Have To Peel The Potatoes?
No. Yukon Golds have thin skins that can be left on for a more rustic texture. Russet skins are thicker, so I usually peel those.
Loaded Mashed Potato Variations
Extra-Cheesy Potatoes
Use a combination of sharp cheddar and Monterey Jack for an especially creamy cheese finish.
Garlic Loaded Potatoes
Add roasted garlic or increase the garlic powder for a stronger garlic flavor.
Cream Cheese Mashed Potatoes
Replace part of the sour cream with softened cream cheese for richer, slightly thicker potatoes.
Ranch Loaded Potatoes
Stir in a little ranch seasoning near the end, tasting carefully before adding salt.
Bacon-Free Loaded Potatoes
Leave out the bacon and add a little extra cheddar and green onion for a meat-free version.
Storing Leftover Loaded Mashed Potatoes
Transfer leftovers to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
Mashed potatoes naturally thicken in the refrigerator. When reheating, add a splash of milk and a little butter, then stir gently until creamy again. You can reheat them in the microwave, on the stovetop over low heat, or back in the slow cooker for a larger amount.
What To Serve With Crockpot Loaded Mashed Potatoes
Crockpot Loaded Mashed Potatoes are especially good alongside roast chicken, turkey, meatloaf, brisket, or a simple beef roast, and they’re an easy choice for Thanksgiving or Christmas when you need a side that can stay warm while everything else finishes. I’d add green beans, roasted carrots, broccoli, or a crisp salad to balance all that creamy cheese and butter. If there’s gravy on the table, definitely pass it around too, although these potatoes have enough flavor that they’re just as good without it.
Don’t rush the potatoes before they’re completely tender. If a fork still meets resistance, give them more time—trying to mash undercooked potatoes will leave you with stubborn lumps.
Once they’re soft, though, keep the mashing gentle. That’s the small detail that helps Crockpot Loaded Mashed Potatoes stay fluffy and creamy instead of turning sticky.
This Crockpot Loaded Mashed Potatoes recipe is a creamy, cheesy slow cooker side dish loaded with buttery potatoes and savory toppings—perfect for holiday dinners, family meals, potlucks, and easy comfort food.
Ingredients
- 3 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 1½ cups chicken broth
- ½ cup unsalted butter
- ¾ cup sour cream
- ½ cup whole milk, warmed
- 2 cups shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- ¼ cup sliced green onions
- ½ teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Place the cubed potatoes in the slow cooker with the chicken broth and salt.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until very tender.
- Remove and reserve excess cooking liquid if necessary.
- Add the butter and mash the potatoes directly in the slow cooker.
- Stir in the sour cream, warm milk, garlic powder, pepper, and 1½ cups cheddar.
- Fold in most of the bacon and green onions. Adjust the consistency with additional warm milk or reserved cooking liquid if needed.
- Top with the remaining cheddar and bacon. Cover until the cheese melts.
- Switch the crockpot to WARM and serve when ready.
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