These Crockpot Loaded Mashed Potatoes are the ultimate make-ahead side dish for holidays or cozy dinners. Your slow cooker does all the work, transforming potatoes into creamy, fully-loaded comfort food. They stay warm for hours and are packed with bacon, cheese, and chives.

Nothing beats a great Crockpot Loaded Mashed Potatoes. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken Breast Recipes selection, keep scrolling!

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Why You’ll Love This Crockpot Loaded Mashed Potatoes

• Effortless & Hands-Off: The slow cooker handles the cooking so you can relax.
• Comfort Food Upgrade: Loaded with bacon, cheddar, sour cream, and chives for incredible flavor.
• Feeds a Crowd: Scales beautifully and stays warm for serving.
• Creamy & Flavorful: Slow cooking with broth and butter creates a rich, savory mash.

Ingredients & Tools

• 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup sour cream
• 1 1/2 cups sharp cheddar cheese, shredded
• 8 slices bacon, cooked crispy and crumbled
• 1/2 cup whole milk or heavy cream, warmed
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Tools: A 6-quart or larger slow cooker, potato masher or hand mixer, and a skillet for the bacon.

Notes: Don’t skip the broth—it builds a savory base. Full-fat dairy ensures a luxuriously creamy texture.

Nutrition (per serving)

Serves: 8 | Prep Time: 20 minutes | Cook Time: 4 hours on High (or 6-7 on Low) | Total Time: 4 hours 20 minutes

Before You Start: Tips & Ingredient Notes

• Potato Choice Matters. Russet potatoes will give you a fluffier, more traditional mash, while Yukon Golds yield a naturally creamier, richer texture. You really can’t go wrong with either, so it’s all about your personal preference for fluff vs. cream.
• Don’t Skip Peeling. For the silkiest, smoothest loaded mashed potatoes, you’ll want to peel them. The skins can create a slightly grainy texture and don’t break down as well in the slow cooker.
• Warm Your Dairy. Adding cold milk or sour cream directly to the hot potatoes can sometimes cause them to seize up or become gluey. Taking a minute to warm your milk and let your sour cream come to room temp makes for a much smoother incorporation.
• Grate Your Own Cheese. The anti-caking agents in pre-shredded bags can make your sauce a little grainy and prevent it from melting as smoothly. A block of sharp cheddar that you grate yourself will melt into glorious, velvety strands.

How to Make Crockpot Loaded Mashed Potatoes

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed container for up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat in microwave with a splash of milk, or in oven at 350°F until warm.

Serving Suggestions

Complementary Dishes

• Herb-Roasted Turkey or Chicken — The classic pairing. The savory, juicy meat is the perfect counterpart to the rich, cheesy potatoes, and they’re fantastic for soaking up any gravy.
• Simple Garlic Green Beans — You need something fresh and green to cut through the richness. Crisp-tender green beans with a hint of garlic provide a lovely textural and flavor contrast.
• Sweet Honey-Glazed Ham — The sweet and salty notes from a glazed ham work in perfect harmony with the savory, bacon-flecked potatoes, creating a truly decadent plate.

Drinks

• A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body and buttery notes to complement the potatoes without overpowering them, cleansing the palate between bites.
• A Dark & Malty Brown Ale — The caramel and toasty notes in a brown ale mirror the savory depth of the bacon and cheese, making each sip and bite feel even more satisfying.
• Sparkling Apple Cider — For a non-alcoholic option, the bright, effervescent sweetness of the cider is a fantastic foil to the creamy, savory weight of the dish.

Something Sweet

• Classic Apple Pie — After such a rich and savory meal, the familiar, spiced sweetness of apple pie feels like a warm, comforting hug and a perfect, traditional finish.
• Rich Chocolate Pots de Crème — These individual chocolate custards are intensely rich and smooth, offering a deep, dark chocolate flavor that stands up beautifully to the meal’s indulgent profile.
• Simple Vanilla Bean Panna Cotta — Its delicate, wobbly texture and pure, clean flavor is the ideal light and refreshing end to a heavy, comforting feast.

Top Mistakes to Avoid

• Mistake: Cutting the potatoes too large. If your chunks are too big, the centers will still be hard while the outsides are mushy. Aim for uniform, 1.5-inch pieces for even cooking all the way through.
• Mistake: Using cold dairy straight from the fridge. I’ve messed this up before too—adding cold milk or sour cream can shock the starches in the hot potatoes, leading to a gummy, unappealing texture. Always warm it up first.
• Mistake: Over-mixing the potatoes. When you over-work the potatoes, you release too much starch. This is what gives you that glue-like, pasty consistency. Mash just until combined and no further.
• Mistake: Adding all the toppings before mashing. You want to stir most of your mix-ins in, but save a handful of bacon, cheese, and chives for the top. This gives you those beautiful visual layers and varied textures in every serving.

Expert Tips

• Tip: For an extra flavor boost, use the bacon fat! After cooking your bacon, use a tablespoon or two of the rendered fat to sauté the minced garlic for a minute before adding it to the slow cooker. It adds an incredible, smoky depth.
• Tip: If your mashed potatoes seem a bit too thin after mixing, leave the slow cooker lid off for the last 20-30 minutes of cooking. This will allow some of the excess moisture to evaporate and thicken them up perfectly.
• Tip: For a stunning presentation, transfer the finished potatoes to a warm serving dish before adding the final toppings. It looks more elegant than serving straight from the crock, and it keeps the potatoes hot.
• Tip: Make them ahead! You can prepare these fully up to 2 days in advance. Let them cool, store them covered in the fridge, and then reheat in the slow cooker on LOW for 2-3 hours, stirring occasionally.

FAQs

Can I make these Crockpot Loaded Mashed Potatoes ahead of time?
Absolutely, and it’s one of their best features! You can complete the entire recipe, let it cool completely, and store it in an airtight container in the fridge for up to 2 days. To reheat, place it back in the slow cooker on the LOW setting for 2-3 hours, stirring occasionally until heated through. You may need to add a tiny splash of warm milk or broth when reheating to loosen them up to the perfect creamy consistency.

Can I use frozen or pre-cooked bacon?
You can, but for the best flavor and texture, I highly recommend cooking your own bacon from raw. Pre-cooked bacon never gets quite as crispy and can become a bit rubbery when stirred into the hot potatoes. If you’re in a real pinch, real bacon bits from the store are a better bet than rubbery pre-cooked strips.

My potatoes are still a bit watery. How can I fix them?
This can happen if your potatoes release more liquid than expected. The easiest fix is to drain off any visible excess liquid from the slow cooker *before* you start mashing. Then, when you add your dairy, go slow. You can always add more milk or sour cream to reach your desired creaminess, but you can’t take it out!

Can I use low-fat dairy to make this recipe lighter?
You can, but just know that the final texture and richness will be different. Full-fat sour cream and whole milk have a stability and creaminess that low-fat versions lack. Using low-fat dairy can sometimes result in a thinner, less luxurious mash that might separate or become watery more easily.

What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat is in the microwave in 60-second intervals, stirring in between, with a tablespoon of milk added to keep them creamy. You can also reheat them in a covered oven-safe dish at 350°F (175°C) for about 20 minutes.