This all-occasion Slow Cooker Loaded Mashed Potato Casserole compliments a variety of entrees. It’s made entirely in a slow cooker, and packed with flavor. After mashing, the top is sprinkled with shredded cheese, crumbled bacon, and a dollop of sour cream. A light sprinkling of green onion finishes off this impressive dish perfect for busy oven days or hectic holiday meals.
Mashed potatoes, a dish that has been a staple in many households for generations, is a beloved comfort food that is enjoyed by people of all ages around the world. This simple yet versatile side dish can be served as a complement to a variety of main courses or even stand on its own as a hearty and satisfying meal.
Mashed potatoes consist of cooked and mashed potatoes blended with milk, butter, and salt, and sometimes with additional flavorings such as garlic, cheese, or herbs. The result is a creamy, smooth, and fluffy mixture that is comforting and filling. This classic dish is often associated with holidays and special occasions, but it is also a go-to comfort food for many people on a regular basis.
The history of mashed potatoes can be traced back to the 18th century, when potatoes were introduced to Europe from South America. They quickly became a popular food item due to their nutritional value and the ease of growing them. Mashed potatoes soon became a staple dish in many households, especially in England and Ireland.
Today, mashed potatoes can be found on the menu of countless restaurants, from fast-food chains to high-end dining establishments. They can be served as a side dish to accompany a juicy steak or roasted chicken, or as the main course in dishes such as shepherd’s pie or potato pancakes.
Whether you prefer your mashed potatoes plain and simple or jazzed up with additional flavors and ingredients, there is no denying that this humble dish has stood the test of time and will continue to be a beloved comfort food for generations to come.
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Ingredients
- 2 cups shredded sharp cheddar cheese divided
- 1/2 cup butter softened
- 1 8-oz chive and onion cream cheese softened
- 5 lb Yukon Gold or Red Potatoes stems, blemishes removed
- 2 cups low sodium chicken broth
- 1/2 lb bacon cooked and crumbled
- 1 0.4-oz package dry Buttermilk Ranch Dressing mix
- 1 8-oz sour cream
- Freshly ground black pepper to taste
- 1/2 cup thinly sliced green onion plus 2 Tbsp for garnishing
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INSTRUCTIONS:
1 ) Place unpeeled whole potatoes in a 6-quart slow cooker. Pour chicken broth on top.
2 ) 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)
3 ) 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.)
4 ) Add cream cheese, sour cream, butter, Ranch dressing mix, and black pepper to taste. Whip until fully incorporated.
5 ) Add 1 cup of cheese, bacon, and green onion. Reserve 2 Tbsp each crumbled bacon and onion to garnish the top. Mix well.
6 ) Sprinkle the top with the remaining cheese. Garnish with bacon and onion. Keep warm until serving.
Oven method:
1 ) Preheat oven to 350°F.
2 ) Spray a 13 x 9-inch baking dish with cooking spray.
3 ) Dice potatoes into equal size pieces. Cook in a large pot filled with salted water for 15-20 minutes or until fork-tender.
4 ) Drain well. Transfer to mixing bowl then proceed with recipe from Step 3. Spread in a 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.
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