Slow Cooker Cheddar Bacon Mashed Potatoes

  • Author: Karen


Creamy buttermilk garlic mashed potatoes with grated cheddar and bits of bacon made easy in your slow cooker. A perfect side dish for your Easter dinner.



  • 1 1/2 cups water
  • 3 pounds Russet potatoes, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1 tsp kosher salt
  • 3 tablespoons butter
  • 1/2 cup warmed buttermilk (or you can use 1/4 cup milk and 1/4 cup plain greek yogurt)
  • 2 cups medium or sharp cheddar, grated
  • 3/4 cup crumbled bacon (I use pre-packaged bacon crumbles for sake of ease)
  • Salt and pepper to taste


  1. Place potatoes, water, garlic, bay leaf and salt in slow cooker.
  2. Cover and cook on LOW for 4-6 hours, or until potatoes are tender.
  3. Drain potatoes and discard the bay leaf. Mash the potatoes with a potato masher or a fork.  Stir in the butter and buttermilk.  Stir in cheddar and bacon. Stir in salt and pepper to taste.