Slow Cooker Baked Mashed Potato Casserole

Indulge in the comfort of mashed potatoes combined with the richness of a baked casserole, all made easier with the help of your slow cooker.

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 to taste
• 2 chicken bouillon cubes
• Optional: Fresh chives or green onions, finely sliced (for garnish)

Instructions:

1. Prepare the Potatoes:
   • Place the diced potatoes and chicken bouillon cubes in the slow cooker.
   • Add enough water to cover the potatoes.
   • Secure the lid and set the slow cooker to high.
2. Cooking:
   • Allow the potatoes to cook undisturbed for 5 hours.
3. Mash the Potatoes:
   • Once the potatoes are cooked, carefully drain any remaining water.
   • Pour the melted butter over the potatoes and season with onion powder, salt, and pepper.
   • Mash the potatoes to your desired consistency using a potato masher.
4. Add the Goodies:
   • Gently fold in the sour cream, half of the cooked and crumbled bacon, and half of the shredded cheddar cheese. If you’re using them, also add half of the chives or green onions.
5. Final Touch:
   • Sprinkle the remaining cheese over the top of the mashed potatoes.
   • Cover and let it cook on high for an additional 20 minutes or until the cheese is melted and bubbly.
6. Garnish and Serve:
   • Before serving, garnish with the remaining bacon and optional chives or green onions.

Notes:

• This casserole can serve as a hearty side dish or a comforting main course.
• It’s a perfect dish for gatherings, potlucks, or when you’re in need of some warm, cheesy comfort food.
• For an extra kick, you can add a pinch of paprika or garlic powder to the seasoning.