Always a hit! We love making this in batches and reheating the leftovers!.

Ingredients:

5 pounds 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 cooked bacon, crumbled

1/4 cup green onions, chopped

Salt and pepper, to taste

Additional cheese, bacon, and green onions for garnish

Directions:

In your slow cooker, combine the potatoes and broth. Cook on high for 4 hours or on low for 7-8 hours, until the potatoes are tender.

Add sour cream, milk, and butter to the cooked potatoes, mashing them to your desired consistency.

Mix in cheddar cheese, bacon, and green onions. Season with salt and pepper to taste.

Cover and set the slow cooker to low, allowing it to cook for another 15-20 minutes until the cheese melts and the mixture is thoroughly heated.

Stir well, adjust seasoning if necessary, and serve garnished with extra cheese, bacon, and green onions.

Variations & Tips:

For a dairy-free version, use suitable non-dairy alternatives for sour cream, milk, and cheese.

Add a diced jalapeño or a splash of hot sauce for a spicy twist.

If time is limited, boil the potatoes first, then mix with the rest of the ingredients in the slow cooker to meld the flavors.

Leftover mashed potatoes? Form them into patties and fry for a delicious breakfast option.

This recipe is a canvas for your culinary creativity. Feel free to modify it to fit your taste and dietary needs, making it a beloved addition to your comfort food repertoire. Enjoy the process and the delicious results!