Skip to Content
  • Prep
    10 min
  • Total
    3 hr 10 min
  • Servings
    4 - 6

Slow Cooker Loaded Mashed Potatoes


  • 2.5 lb white thin-skinned potatoes
  • ½ cup vegetable broth
  • 1 tsp onion powder
  • 8 small garlic cloves, peeled
  • 1 cup (250 ml) Armstrong Mozza Cheddar Shredded Cheese
  • 2 tbsp unsalted butter
  • ½ cup sour cream
  • 5 strips cooked bacon, cut into ¼ inch bacon bits
  • 2 tbsp fresh chopped green onions or chives
  • Salt & pepper, cayenne pepper or nutmeg to taste


  1. Wash potatoes, leaving skins on, and cut into 1-inch chunks.
  2. Place potatoes, broth, garlic cloves and onion powder into a 4QT slow cooker.
  3. Cook in a slow cooker on high for 3-4 hours, stirring every hour until tender.
  4. Turn the slow cooker to low and with a potato masher, mash the contents until smooth. Stir in cheese, butter, sour cream, bacon bits and most of the chives. Season with salt, pepper, and a pinch of cayenne or nutmeg to taste. Cover and keep warm until ready to serve.
  5. Place in your favourite serving dish and garnish with chopped chives and extra bacon bits.


  1. Turn this into “Panko and cheese crusted” loaded mash potatoes by sprinkling ½ cup of Armstrong Mozza Cheddar shredded cheese on top with ¼ cup breadcrumbs and broil it on the middle oven rack until bubbly and golden brown.
  2. Add chopped roasted mushrooms instead of bacon bits to make this dish vegetarian.
  3. For a smokier flavour add bacon fat instead of, or along with butter.
  4. If planning to keep the mashed potatoes warm in the slow cooker, be sure to give it a stir every hour to prevent a crust from forming along the edges. 

Recipe Review


  • Prep
    20 min
  • Total
    35 min

Air Fryer Taco Sticks

  • Prep
    15 min
  • Total
    45 min

Sausage Stew with Cheesy Mashed Potatoes

  • Prep
    15 min
  • Total
    4 hr 15 min

Slow Cooker White Chicken Chili