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Slow Cooker Loaded Mashed Potato Casserole

Course Side Dish
Cuisine American
Keyword slow-cooker-loaded-mashed-potato-casserole
Prep Time 15 minutes
Cook Time 4 hours
Servings 12 servings
Author Melissa Sperka


  • 5 lb Yukon Gold or Red Potatoes stems, blemishes removed
  • 2 cups low sodium chicken broth
  • 1 8-oz chive and onion cream cheese softened
  • 1 8-oz sour cream
  • 1/2 cup butter softened
  • 1 0.4-oz package dry Buttermilk Ranch Dressing mix
  • Freshly ground black pepper to taste
  • 1/2 lb bacon cooked and crumbled
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup thinly sliced green onion plus 2 Tbsp for garnishing


  • Place unpeeled whole potatoes in a 6 quart slow cooker. Pour chicken broth on top. Cover and cook on high for 4 hours or until fork tender. (Tip: Cut any larger potatoes in half so they're all similar size) 
  • Do not drain. Using an electric hand mixer or a potato masher, mash the potatoes with the broth until chunky smooth. (Use a mixer for a smoother texture and a potato masher for a chunky texture.)
  • Add cream cheese, sour cream, butter, Ranch dressing mix and black pepper to taste. Whip until fully incorporated.   
  • Add 1 cup cheese, bacon and green onion. reserving 2 Tbsp each crumbled bacon and onion to garnish the top. Mix well.
  • Sprinkle the top with remaining cheese. Garnish with bacon and onion. Keep warm until serving. 


Oven method:
Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Dice potatoes into equal size pieces. Cook in a large pot filled with salted water for 15-20 minutes or until fork tender. Drain well. Transfer to mixing bowl then proceed with recipe from Step 3. Spread in baking dish, dot the top with butter. Bake for 40-45 minutes until heated through and the top is golden. Garnish with bacon and green onion before serving.