Slow Cooker Loaded Mashed Potato Casserole

Course Side Dish

Cuisine American, Southern

Keyword slow-cooker-loaded-mashed-potato-casserole, slow-cooker-mashed-potato-casserole

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 458kcal

Author Melissa Sperka

Ingredients

5 lb Yukon Gold stems, blemishes removed
2 cups low sodium chicken broth
1 8 oz container chive and onion cream cheese softened
1 8 oz container sour cream plus additional for garnishing
1/2 cup salted butter softened
1 (1.0 oz) packet dry Buttermilk Ranch Dressing mix
1 tsp freshly ground black pepper or to taste
1/2 lb bacon cooked and crumbled
2 cups shredded sharp cheddar cheese divided
1/2 cup thinly sliced green onion (scallions) plus 2 Tbsp for garnishing

Instructions

Scrub and clean the potatoes, leaving the skin intact.
Arrange whole potatoes in the crock of a 6 quart slow cooker. Pour chicken broth over the potatoes.
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 cooking liquid until smooth or until your desired consistency is reached. (Pro Tip: Use a mixer for a smoother texture and a potato masher for a chunky texture.)
To the potatoes add cream cheese, sour cream, butter, Ranch seasoning mix and black pepper. Whip on medium speed until fully incorporated.
Add 1 cup shredded cheese, bacon and green onions to the potato mixture, reserving 2 Tbsp each crumbled bacon and green onions to garnish the top. Stir to combine.
Sprinkle the top of the potato casserole with remaining shredded cheese. Garnish with bacon, green onions and a generous dollop of sour cream. Keep warm until serving.
Oven Instructions for Loaded Mashed Potato Casserole:
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
Slice potatoes into 1 inch chunks, or equal size pieces.
Cook in a large pot filled with salted water for 15-20 minutes or just until fork tender. Drain well.
Transfer to mixing bowl then proceed with recipe from Step 3.
Spread in the prepared baking dish, sprinkle with cheese and dot the top with pats of butter.
Bake for 40-50 minutes or until heated through and the top is golden brown.
Garnish with bacon, green onions and a dollop of sour cream just before serving.

Notes

Potatoes - You could easily adapt this recipe using russet potatoes or red potatoes.

Ranch Seasoning - Dry Ranch salad dressing mix will likely have ample salt for the entire dish. This is purely subjective so feel free to taste and adjust the salt to your personal taste.

Cheese - The sky's the limit with cheese. You can make this potato casserole with sharp cheddar cheese, mild cheddar cheese, swiss cheese, colby jack or spicy pepper jack cheese.

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