Crockpot Loaded Mashed Potatoes Recipe: Easy Bacon & Cheese Comfort Food

Let me set the scene: the savory, smoky scent of bacon mingling with creamy potatoes bubbling away in the crockpot, teasing everyone in my house with promises of pure comfort. Picture steam curling out as you lift the lid—velvety mashed potatoes studded with golden cheese, flecks of green onions, and, honestly, more bacon than you’d dare admit. The first time I pulled together these cozy crockpot loaded mashed potatoes with bacon & cheese, I was chasing nostalgia—a hug-in-a-bowl kind of moment—after a gray, drizzly Saturday that begged for something hearty and warm.

Now, I grew up in a family that measured love in spoonfuls, and mashed potatoes were always at the heart of our table. Grandma used to say, “If the potatoes aren’t buttery enough, you’re not doing it right.” Years ago, when I was knee-high to a grasshopper, I watched her whip up a mountain of mashed potatoes for every holiday. These days, my own twist—bacon, cheese, and the magic of the crockpot—has become a staple for our gatherings. The kind of dish that gets my kids fighting over the last spoonful (and, let’s face it, I’m usually in the mix too).

What really makes this recipe sing? It’s dangerously easy, almost too simple for how impressive it tastes. You know what, I wish I’d discovered this crockpot method ages ago. No boiling over, no juggling pots when you’re hosting. Just toss, stir, and let the slow cooker work its magic. My friends swoon over the creamy texture and that irresistible bacon-cheese combo. Every time I test this recipe (in the name of research, of course), I’m reminded that comfort food doesn’t need to be fussy—it just needs to be right. Whether you’re prepping for a potluck, a cozy Sunday dinner, or want to brighten up your Pinterest board, these loaded mashed potatoes are the kind you’ll want to bookmark, crave, and share.

Why You’ll Love This Recipe

• Quick & Easy: Everything comes together in under 15 minutes of prep, then cooks itself in the crockpot. It’s a lifesaver for busy days or when you want to keep oven space free.
• Simple Ingredients: You won’t need a wild grocery hunt. Potatoes, bacon, cheese—plus a handful of pantry staples—and you’re set.
• Perfect for Any Occasion: Whether it’s Thanksgiving, a casual weeknight, or your neighbor’s potluck, these loaded mashed potatoes always hit the spot.
• Crowd-Pleaser: Kids love the cheesy goodness, adults rave about the bacon, and honestly, you’ll be sneaking forkfuls straight from the crockpot.
• Unbelievably Delicious: The texture is luxuriously creamy, with melty pockets of cheese and crispy bacon in every bite.

This isn’t just another mashed potato recipe—it’s the one that’s been through dozens of tweaks, countless taste-tests, and plenty of family debates over “just a bit more cheese.” The slow cooker does all the heavy lifting, and the secret? Stirring in the cheese and bacon at the perfect moment for that melt-in-your-mouth finish.

Most mashed potato recipes require boiling, mashing, and babysitting. This crockpot loaded mashed potatoes recipe lets you walk away and come back to pure comfort. It’s the kind of dish that transforms a regular meal into something special—without fuss. When you take that first bite and everything just melts together, you’ll know why this recipe is a keeper. Plus, there’s something about the ease and warmth of slow-cooked flavors that just feels right, especially when life gets hectic. It’s a little taste of home, no matter where you are.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that stick-to-your-ribs satisfaction without the fuss. Most of what you need is probably already in your pantry or fridge (and if not, substitutions are a breeze!).

• For the potatoes:
  • 5 lbs (2.2 kg) russet or Yukon Gold potatoes, peeled and cut into large chunks (Yukon Golds give a creamier texture; russets are classic for fluffiness)
  • 1 cup (240 ml) low-sodium chicken broth (adds flavor depth and helps potatoes cook evenly)
  • 1/2 cup (120 ml) whole milk or heavy cream (for richness; swap in half-and-half or plant-based milk if desired)
  • 1/2 cup (115 g) unsalted butter, cut into cubes (adds that classic buttery flavor)
• For the loaded mix-ins:
  • 1 1/2 cups (170 g) shredded cheddar cheese (sharp cheddar is my go-to; mild works fine too)
  • 8 slices thick-cut bacon, cooked crispy and chopped (don’t skimp here—use smoky or maple bacon for a flavor boost)
  • 1/2 cup (120 ml) sour cream (adds tang and extra creaminess)
  • 1/4 cup (25 g) chopped green onions (for a fresh, zippy finish; swap in chives if you prefer)
  • Salt and pepper to taste (start with 1 1/2 tsp salt and 1/2 tsp pepper—adjust after mashing)
• Optional for serving & garnish:
  • Extra shredded cheese
  • Additional chopped bacon
  • Fresh parsley or more green onions

Ingredient tips: I personally stick with Kerrygold butter for the best flavor, and Tillamook cheddar for that bold, melty finish. If you need the recipe gluten-free, it’s naturally so—just double-check your broth. For vegetarians, skip the bacon and add a pinch of smoked paprika to mimic that smoky vibe. Got leftover potatoes? This recipe is also a great way to use them up.

Equipment Needed

• Large crockpot/slow cooker (6-quart capacity recommended for this batch size)
• Potato masher (or hand mixer if you want them ultra-smooth)
• Cutting board and sharp knife (for prepping potatoes and chopping bacon)
• Large skillet (for crisping the bacon—cast iron works wonders)
• Measuring cups and spoons (accuracy matters for the perfect texture)
• Mixing spoon (for stirring everything in the crockpot)

If you don’t have a potato masher, a sturdy fork or even a wire whisk can do the trick. I’ve tried mashing right in the crockpot—just be gentle to avoid scratching the base. If you’re short on time, a hand mixer speeds things up (just don’t overmix or they’ll get gluey!). Honestly, even a budget slow cooker will work here—you don’t need anything fancy. Just keep an eye on older models, as they sometimes run hot.

Preparation Method

1. Prep the potatoes: Peel and chop 5 lbs (2.2 kg) potatoes into 2-inch pieces. The smaller the chunks, the faster they cook. Toss them straight into your crockpot.
2. Add broth and butter: Pour 1 cup (240 ml) chicken broth over the potatoes. Scatter 1/2 cup (115 g) butter cubes on top. Season with 1 1/2 tsp salt and 1/2 tsp pepper. Give it a quick toss—don’t worry if it looks messy!
3. Set and cook: Cover and cook on high for 3-4 hours, or on low for 6-7 hours. You’ll know they’re ready when the potatoes are fork-tender, almost falling apart. (If you get some browning around the edges, that’s flavor—not a fail!)
4. Cook the bacon: While the potatoes cook, fry 8 slices of bacon in a skillet until crispy. Drain on paper towels and chop. If you’re feeling extra, save a spoonful of bacon grease for the potatoes—hello, flavor boost!
5. Mash the potatoes: Once tender, add 1/2 cup (120 ml) milk (or heavy cream) and 1/2 cup (120 ml) sour cream. Mash directly in the crockpot using a potato masher or hand mixer. If the mixture feels too thick, add a splash more milk. (Don’t overwork—stop once creamy and a bit fluffy.)
6. Add cheese and bacon: Stir in 1 1/2 cups (170 g) shredded cheddar and most of the chopped bacon (reserve a bit for topping). Mix until cheese is melted and everything’s well combined. Taste and adjust salt/pepper as needed.
7. Finish and serve: Sprinkle with chopped green onions and remaining bacon. Top with extra cheese if you like. Keep on “warm” in the crockpot until ready to serve—stir occasionally to keep things creamy.

Troubleshooting: If potatoes seem watery, leave the lid off for 10 minutes and mash again. Too dry? Add a splash more milk or broth. If you notice sticking, scrape gently with a wooden spoon—never metal!

Sensory cues: You’ll smell that buttery aroma as the potatoes soften, and the cheese should melt into gooey pockets. The ideal texture is smooth but not runny—think pillowy clouds with tasty bits mixed throughout.

Efficiency tip: Prep the bacon and cheese while the potatoes cook—no wasted time. You can chop green onions and measure everything ahead, so assembly is a breeze.

Cooking Tips & Techniques

When it comes to crockpot loaded mashed potatoes with bacon & cheese, there’s a fine line between creamy perfection and gluey disappointment. Here’s how I make sure every batch comes out just right (and, honestly, learned a few things the hard way):

• Don’t overmix: Potatoes can get gummy if you work them too hard. Mash until smooth—then stop. If you’re using a hand mixer, pulse gently and avoid high speed.
• Choose the right potato: Yukon Golds are naturally creamy, while russets are fluffy. Mixing both can give a dream texture, but pick what you love. Waxier potatoes (like reds) won’t mash as well.
• Add cheese and bacon last: Stir them in once the potatoes are mashed. Adding too early can make cheese clump or bacon soggy.
• Use room temperature dairy: Cold milk and sour cream can chill the mixture, making it harder to mash. Let them sit out while the potatoes cook.
• Season early, adjust late: Potatoes soak up salt, but bacon and cheese both add plenty. Always taste before serving and tweak as needed.

One time, I tried adding all the dairy at the start—ended up with a watery mess. Lesson learned! Another mishap: overcooked bacon turns tough once mixed in, so always keep it just-crispy. Timing is everything—prep your mix-ins during the last 30 minutes so everything’s fresh and warm. Multitasking? The crockpot frees you up to prep sides, set the table, or sneak a taste test (in the name of quality control, of course).

Consistency is key: always cut potatoes evenly, check for doneness before mashing, and don’t rush the mashing step. The crockpot keeps things forgiving, so even if you’re juggling other dishes, you can count on this recipe to come out right.

Variations & Adaptations

Honestly, these crockpot loaded mashed potatoes with bacon & cheese are a blank canvas for your cravings or dietary needs. Here are some favorite twists I’ve tried (and loved):

• Vegetarian: Skip the bacon and add 1/2 tsp smoked paprika for that smoky hint. Stir in roasted garlic or caramelized onions for extra depth.
• Low-Carb: Replace half the potatoes with steamed cauliflower florets. Mash together for a lighter, veggie-packed version that still feels indulgent.
• Spicy: Use pepper jack cheese instead of cheddar, and toss in a diced jalapeño or a pinch of cayenne for kick. Perfect for folks who want a little fire.
• Gluten-Free: The recipe is naturally gluten-free, but always check your broth and bacon labels to be safe.
• Dairy-Free: Swap out milk and sour cream for unsweetened almond milk and dairy-free yogurt. Vegan cheddar works surprisingly well!

For seasonal fun, I’ve added fresh herbs in the spring—think parsley or dill—and swapped cheddar for smoked gouda in the winter for a deeper flavor. If you’re hosting, set out bowls of toppings so guests can customize their own loaded mashed potatoes. And if you’re a garlic lover (like me), roasting a head of garlic and mashing it in takes things to a whole new level.

Serving & Storage Suggestions

I like serving these crockpot loaded mashed potatoes with bacon & cheese piping hot, straight from the slow cooker—no need to fuss with transferring to a bowl unless you want a Pinterest-worthy photo. Top with a sprinkle of extra cheese, bacon, and fresh green onions for that wow factor.

As a side, these potatoes go beautifully with roast chicken, glazed ham, or even a simple grilled steak. For brunch, pair with scrambled eggs and a fruit salad. Beverage-wise, a cold beer or sparkling cider always feels like the right move.

• Storage: Cool leftovers, then scoop into airtight containers. Refrigerate up to 4 days.
• Freezing: Yes, you can freeze mashed potatoes! Portion into freezer bags, flatten, and squeeze out extra air. They’ll keep for 2 months (thaw overnight in the fridge).
• Reheating: Microwave in 1-minute bursts, stirring in between, or gently warm in a saucepan with a splash of milk. Avoid reheating too fast—slow and steady preserves creaminess.

Honestly, the flavors get even deeper by the next day (if you have any left!). Just stir before serving, and you’re golden.

Nutritional Information & Benefits

On average, a serving of these crockpot loaded mashed potatoes with bacon & cheese clocks in around 320 calories, with 14g fat, 8g protein, and 38g carbs. The potatoes deliver potassium and fiber, while cheese adds calcium and protein.

Bacon, while indulgent, brings not just flavor but a little extra protein. If you opt for low-fat dairy or turkey bacon, you can lighten things up. For gluten-free folks, rest easy—this recipe fits the bill. If you’re watching sodium, choose low-salt broth and keep a light hand with added salt.

I love that this recipe can be tweaked for wellness goals (like swapping in cauliflower or using light cheese). For me, a cozy comfort food like this is all about balance—a little richness, a lot of satisfaction, and plenty of happy memories gathered around the table.

Conclusion

There’s something downright magical about crockpot loaded mashed potatoes with bacon & cheese—the kind of recipe that brings people together, makes any meal feel like a celebration, and disappears faster than you’d expect. I love it because it’s honest comfort food: easy, forgiving, and packed with the flavors everyone craves.

Don’t be afraid to tweak it—add more cheese, swap the bacon, or toss in your favorite herbs. The beauty is in making it your own. Personally, I’ll always reach for this recipe when I need a little joy on my plate, or a guaranteed hit at the next family dinner.

Give it a try and let me know how you liked it! Share your tweaks or serving ideas in the comments, pin it for later, and tag me if you make it—because, honestly, I can’t wait to see your cozy crockpot creation. Here’s to good food, easy cooking, and all the comfort you deserve.

Frequently Asked Questions

Can I make crockpot loaded mashed potatoes ahead of time?

Absolutely! Prepare as directed, then store in the fridge. Reheat gently in the microwave or crockpot with a splash of milk to restore creaminess.

What type of potatoes work best for this recipe?

Yukon Golds are naturally creamy and buttery, while russet potatoes are lighter and fluffy. Use either—or both—for great results.

How do I keep mashed potatoes from becoming gluey?

Don’t overmix once you start mashing. Use a potato masher for a rustic texture or pulse gently with a hand mixer. Overworking releases starch, which can make them sticky.

Can I make this recipe vegetarian?

Definitely! Skip the bacon and add smoked paprika or caramelized onions for extra flavor. The potatoes will still be rich and satisfying.

Can I freeze leftover mashed potatoes?

Yes! Cool completely, portion into freezer bags, and flatten for easy storage. Thaw overnight in the fridge and reheat gently with a splash of milk.

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