How to make cheesy mashed potatoes in the slow cooker?

This recipe can easily be made in your crock pot and it's a great way to keep it off the stovetop and make room for other holiday recipes. Just place the cut potatoes and 3/4 cup of chicken broth in the crockpot. Cover and let them cook on the high setting for 3-4 hours or low setting for 6-7 hours. Remove the cover, add the rest of the ingredients, and then follow the baking instructions below.

How to make cheesy potatoes in an Instant Pot?

Another great way to keep the potatoes off the stove and let them cook off to the side. Just place the potatoes and enough water to cover them in the metal pot of the Instant Pot. Place the cover on top, seal, and cook on high pressure for 9 minutes. When the time is up, manually release the pressure immediately (according to manufacturer's instructions). Drain the potatoes and return to the Instant Pot. Add the rest of the ingredients and follow the baking instructions below.

Can I make these potatoes ahead of time?

Absolutely! We love a good make-ahead potatoes recipe, especially for the holidays! Just follow the recipe card and after you cover with aluminum foil, stop, and place it in the fridge instead of the oven. Store in the fridge for 3-5 days. When you are ready to bake, let the casserole dish come to room temperature, and then bake at 350 degrees F for 15-25 minutes or until heated through.

Can you freeze cheesy mashed potatoes?

Yes! Simply follow the instructions and after they are place in a baking dish, let them cool to room temperature. Then cover and place in the freezer to store for 2-3 months. When ready, pull them out of the freezer to thaw overnight and reheat in the oven. Part way through the reheating process in the oven, add that final topping of shredded cheese.

Cheesy Mashed Potatoes

Description

Cheesy Mashed Potatoes – an easy, indulgent side dish that is perfect for a Sunday Supper or the Holidays! Cheesy and packed with flavor!

Ingredients

Scale

Approx. 4lbs Yukon gold potatoes, cut into large chunks
2 1/2 teaspoons kosher salt
1/8 teaspoon ground black pepper
1/4 cup unsweetened almond milk
1/2 cup butter
1/2 cup plain Greek yogurt
1/2 cup + 2 tablespoons sour cream
1/4 cup ranch dressing
1 1/2 teaspoon garlic powder
1 1/2 – 2 cups colby jack cheese, freshly shredded, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
Bring a large pot of water to boil. Add cut up potatoes (the smaller you cut them the shorter the boil time will be) to pot of boiling water. Let boil for 15-25 minutes or until they are very tender.
Drain potatoes and place in a large bowl. Add remaining ingredients and let the butter melt/soften for a minute or two.
Use a potato masher to mash everything together (alternatively, you can use a hand mixer, if you prefer) until the consistency is smooth.
Taste and adjust salt or other ingredients, as-desired.
Fold in 1/2 cup of the shredded cheese. Pour out into a 9×13 baking pan. Sprinkle the top with the remaining shredded cheese. Cover with aluminum foil and place in the oven, middle rack, for 15-25 minutes.
Remove and let cool slightly. Serve and enjoy!

Notes

Potatoes: you can use russet potatoes, but for best results I recommend Yukon gold for their creamy texture. You can also peel your potatoes, but Yukon gold potatoes have a very thin peel that doesn’t need to be peeled!
Dairy-Free Substitutes: you can use plant-based butter instead of regular butter, plain dairy-free yogurt instead of Greek yogurt, dairy-free sour cream instead of regular sour cream and dairy-free ranch dressing instead of regular ranch. You can also use your favorite shredded dairy-free cheese!
Storage: leftover mashed potatoes can be kept in an airtight container in the refrigerator for up 3-4 days.
Serving: we love serving these with our Ultimate Pork Roast Recipe + Pork Gravy + Garlic Green Beans!

Nutrition

Serving Size: 6oz
Calories: 260
Sugar: 1.5 g
Sodium: 373.9 mg
Fat: 15.8 g
Carbohydrates: 21.9 g
Protein: 9.1 g
Cholesterol: 42.4 mg