Servings: 6-8
Ingredients:
– 5 pounds of Russet potatoes, peeled and chopped
– 1 cup chicken or vegetable broth
– 1/2 cup sour cream
– 1/4 cup milk
– 1/4 cup unsalted butter
– 1 cup shredded cheddar cheese
– 8 slices of cooked bacon, crumbled
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– Extra cheese, bacon, and green onions for garnish
Directions:
1. Place the peeled and chopped potatoes in the slow cooker and pour the broth over them.
2. Cover and cook on high for 4 hours or low for 7-8 hours, until the potatoes are tender.
3. Once the potatoes are cooked, add the sour cream, milk, and butter. Mash the potatoes until they’re your preferred consistency.
4. Stir in the shredded cheddar cheese, crumbled bacon, and green onions, and season with salt and pepper to taste.
5. Cover and let it cook on low for an additional 15-20 minutes until the cheese is melted and everything is heated through.
6. Give it a good stir, check the seasoning, and serve with extra cheese, bacon, and green onions sprinkled on top.
Variations & Tips:
– Dairy-Free? Swap out the sour cream and milk for your favorite non-dairy alternatives and use a dairy-free cheese.
– Want a little kick? Mix in a diced jalapeño or a dash of your favorite hot sauce for some gentle heat.
– If you’re short on time, you can boil the potatoes instead and then finish them off in the slow cooker with all the yummy extras.
– Leftovers? These potatoes reheat well, but I’ve also been known to shape them into patties and fry them up for a tasty breakfast side.

Remember, cooking is all about making it work for your lifestyle. This recipe is a starting point; tweak it to your heart’s content to make it something you and your family will love. Bon appétit!