Slow Cooker Smashed Potato Bake–tender red potatoes coated in butter, garlic and seasonings, lightly smashed and finished with melted cheddar and Parmesan cheese.
Slow Cooker Smashed Potato Bake
I love that you don’t even have to peel the potatoes for this recipe! Just wash them, cut them into quarters and throw them in the slow cooker. Once they’re tender, give them a little smash and add the cheddar and Parmesan on top. This is such an easy side dish to make when you want to keep the oven free (or you can make it in the oven instructions are included below). These potatoes go with pretty much anything like chicken, steak, pork chops, ham…you really can’t go wrong! I ate the leftovers for lunch the next day with some cottage cheese and salsa on top.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Red potatoes–or Yukon Gold potatoes
- Butter
- Olive oil
- Garlic
- Kosher salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Italian seasoning
- Cheddar cheese–or Colby Jack, Monterey Jack
- Parmesan cheese
Steps
Pour broth into slow cooker. Wash potatoes and cut them into quarters. Place them in the bottom of the slow cooker. In a small bowl whisk together the butter, oil, garlic, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Toss the butter mixture in with the potatoes, stir to coat.
Cover slow cooker and cook on high for 2-3 hours, until potatoes are tender.
Use a potato masher to gently press down on each potato until slightly flattened.
Sprinkle the potatoes with cheddar and parmesan. Replace the lid and let the cheese melt for a couple of minutes.
Top with sliced green onions or chives, if desired. Serve and enjoy!
Notes/Tips
- This recipe is easy to double to serve a crowd or have leftovers. I used a 4 quart slow cooker but you can double this recipe in a 6 or 8 quart slow cooker.
- For the best melting, shred the cheddar from a block instead of using pre-shredded cheese.
- Some topping ideas are green onions, chives, bacon crumbles, cubes of ham or extra cheddar.
- These potatoes are a great side dish to steak, pork chops or barbecue chicken.
- Store leftovers in an airtight container* in the refrigerator for 4 days.
- Tools:
- I used my 4 quart slow cooker*. You can also make this in a 6 or 8 quart slow cooker.
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Little whisk*
- Garlic press*
- Cheese grater*
- Potato masher*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Slow Cooker Smashed Potato Bake
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Total Time: 0 hours
- Yield: 4 servings 1x
Description
Tender red potatoes coated in butter, garlic and seasonings, lightly smashed and finished with melted cheddar and Parmesan cheese.
Ingredients
- 1/2 cup chicken broth
- 20 oz red potatoes
- 1 1/2 Tbsp melted butter
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1/2 cup shredded cheddar cheese
- 2 Tbsp parmesan cheese
Instructions
Slow Cooker Instructions:
- Pour broth into slow cooker.
- Wash potatoes and cut them into quarters. Place them in the bottom of the slow cooker.
- In a small bowl whisk together the butter, oil, garlic, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
- Toss the butter mixture in with the potatoes, stir to coat.
- Cover slow cooker and cook on high for 2-3 hours, until potatoes are tender.
- Use a potato masher to gently press down on each potato until slightly flattened.
- Sprinkle the potatoes with cheddar and parmesan. Replace the lid and let the cheese melt for a couple of minutes.
- Top with sliced green onions or chives, if desired. Serve and enjoy!
Oven Instructions:
- Heat oven to 425° F. Wash potatoes and cut them into quarters. Place them in the bottom a 9×9 inch baking dish.
- In a small bowl whisk together the butter, oil, garlic, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
- Toss the butter mixture in with the potatoes, stir to coat.
- Bake for 30-40 minutes, flipping halfway through.
- Use a potato masher to gently press down on each potato until slightly flattened.
- Sprinkle with the cheddar and Parmesan.
- Return to the oven for about 5 minutes, until the cheese is melted. You could broil them for the last 1–2 minutes if you want browned, bubbly cheese.
- Category: Potatoes, Side Dish
- Method: Slow Cooking
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A simple Instant Pot recipe for tender red potatoes tossed in butter, salt, pepper, and parsley.
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Pepper Jack Potato Casserole
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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