If you love creamy mashed potatoes loaded with cheese, bacon, and all the fixings, this copycat recipe is going to be one of your favorite dishes. It’s the perfect side dish for family dinners, Thanksgiving dinners, or busy weeknightswhen you want comfort without much effort. Made right in your own kitchen, this potato recipe delivers rich flavors and a smooth, creamy texture thanks to simple ingredients like sour cream, butter, and a little milk.
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Why my recipe
This is more than just a basic mashed potato dish—it’s a comforting, flavor-packed, easy recipe made entirely in a slow cooker. There’s no need to boil water or watch over a large pot. Everything cooks down low and slow, resulting in a soft, mashable potato mixture that’s practically foolproof, even for first time home cooks. Whether you’re making a large batch for a crowd or just meal prepping for the week, this recipe saves time and delivers that irresistible, buttery flavor.
Love mashed potatoes? Try my Popeyes Mashed Potatoes next!
Ingredients and substitutions
- Russet potatoes – Great for a fluffy texture; try yukon gold potatoes or red potatoes for a creamier or firmer bite. You can even mix in some sweet potatoes for a touch of sweetness.
- Chicken broth – Adds savory depth; swap with vegetable broth for a vegetarian version.
- Sour cream – Provides the signature creamy texture; Greek yogurt or heavy cream can be used in a pinch.
- Melted butter – Essential for that classic, buttery flavor.
- Shredded cheddar cheese – Use sharp for bold flavor or mix with parmesan cheese for extra flavor.
- Bacon – Precooked works great for ease; turkey bacon or plant-based options are welcome swaps.
- Green onions – Adds freshness; can be omitted or replaced with chives.
- Kosher salt and black pepper – To taste.
- Optional: Add a sprinkle of garlic powder or a pinch of brown sugar for a flavor twist.
Step by step instructions
- Peel and chop your potatoes into quarters or eighths, depending on size.
- Add the potatoes to a large saucepan or your crockpot and pour the broth over. Season with salt and pepper.
- Cook on low heat for 6 hours or on high for about 3 hours until the potatoes are fork-tender.
- Once softened, mash the potatoes. For thicker potatoes, drain the excess liquid. For creamier results, keep the liquid.
- Stir in butter, sour cream, half the cheese, and half the bacon until fully combined.
- Transfer to a serving bowl and top with remaining cheese, bacon, and green onions.
- Serve warm and enjoy!
Loaded mashed potatoes notes and tips
- For a smoother mash, use a handheld mixer or potato ricer.
- A splash of milk can loosen up the mash if it's too thick
- Let the potatoes rest for a few minutes before serving to allow the flavors to settle.
More Crockpot Potato recipes
- Crockpot Scalloped Potatoes and Ham
- Crockpot Hashbrown Casserole
- Potato Soup with Ham and Evaporated Milk
Air Fryer Potato recipes
- Air Fryer Mashed Potatoes
- Air Fryer Steak Fries
- Air Fryer Red Potatoes
- Air Fryer Ore Ida Tater Crowns
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Crockpot Loaded Mashed Potatoes
Ingredients
- 3 pounds potatoes russets
- 1 cups cup chicken broth or vegetable broth
- 1 cup sour cream
- 4 tablespoons melted butter
- 8 ounces sharp shredded cheddar cheese, divided or your favorite cheese
- 8 slices chopped bacon, divided I use pre-cooked microwave bacon
- ¼ cup chopped green onion if desired
- 1 teaspoon kosher salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Peel and dice potatoes into quarters or eights, depending on size.
- Add potatoes to crock-pot. Pour stock over, then sprinkle potatoes with salt and pepper.
- If cooking on high, potatoes will need about 3 hours to soften. If cooking on low, allow 6 hours.
- Potatoes are ready to mash when they are tender and can be easily pierced with a fork. If you prefer thicker mashed potatoes, remove them from the pot and drain the liquid. If you like more of a pureed style mashed potatoes, leave the liquid.
- Mash potatoes, then add butter, sour cream, half the cheese, and half the bacon. Stir well then top with remaining cheese, bacon, and green onions.
Notes
- What are the best potatoes for mashed potatoes? This recipe was made with russet potatoes, but you can try it with Yukon gold. Russets are lighter in texture while Yukons are a bit more dense. I haven't tried reds, so please leave me a comment if you have!
- Pre-cooked microwave bacon works well, but feel free to fry some, if desired.
- If you don't have or want sour cream, you can use milk. Just start with about ¼ cup (warmed up) and work up to ½ cup, depending on desired consistency.
- Use cream cheese instead of sour cream if desired. Be sure to warm it up in the microwave first so it will blend smoothly. Four ounces is a great amount for this recipe (½ block).
Lee
Have never heard of this before. Trying it tomorrow for Sunday supper.
Lisa
This worked perfectly. Easiest way to make mashed potatoes. Will make again.
Lisa
This worked perfectly. Easiest way to make mashed potatoes.