Ingredients
5 lbs russet potatoes, peeled and diced
1/2 cup salted butter, melted
2 cups cheddar cheese, shredded
16 oz bacon, cooked and crumbled
16 oz sour cream
1/4 tsp onion powder
Salt and pepper, as per taste
2 chicken bouillon cubes
Optional: Fresh chives or green onions, finely sliced (for garnish)
Preparation
In the slow cooker, combine potatoes and chicken bouillon cubes. Pour water until potatoes are submerged.
Secure the lid and set the slow cooker on high. Let it cook undisturbed for 5 hours.
Once done, drain the potatoes of any residual water.
Drizzle butter over the potatoes. Season with salt, pepper, and onion powder. Use a potato masher to achieve your preferred consistency.
Fold in the sour cream, half the bacon, half the cheese, and if you’re using them, half the chives or green onions.
Garnish with the remaining cheese. Let it cook on high for an added 20 minutes.
Serve this Slow Cooker Baked Mashed Potato Casserole as a hearty side or a main dish on cozy evenings. It promises not just a meal, but a symphony of flavors that beckons loved ones closer, reigniting conversations and memories. This is more than just food; it’s an emotion, a reminder of the simple pleasures of life. Dive in and let every bite take you on a nostalgic journey.