Ingredients

The following ingredients have 4 Servings
  • 5 lb Yukon Gold (stems, blemishes removed)
  • 2 cups low sodium chicken broth
  • 1 8 oz container chive and onion cream cheese (softened)
  • 1 8 oz container sour cream
  • 1/2 cup salted butter (softened)
  • 1 0.4-oz package dry Buttermilk Ranch Dressing mix
  • freshly ground black pepper to taste
  • 1/2 lb bacon (cooked and crumbled)
  • 2 cups shredded sharp cheddar cheese (divided)
  • 1/2 cup thinly sliced green onion (plus 2 Tbsp for garnishing)

Instruction

  • Place unpeeled whole potatoes in a 6 quart slow cooker. Pour chicken broth on top. Cover and cook on high for 4 hours or until fork tender. (Tip: Cut any larger potatoes in half so they're all similar size) 
  • Do not drain. Using an electric hand mixer or a potato masher, mash the potatoes with the broth until chunky smooth. (Use a mixer for a smoother texture and a potato masher for a chunky texture.)
  • Add cream cheese, sour cream, butter, Ranch dressing mix and black pepper to taste. Whip until fully incorporated.   
  • Add 1 cup cheese, bacon and green onion. reserving 2 Tbsp each crumbled bacon and onion to garnish the top. Mix well.
  • Sprinkle the top with remaining cheese. Garnish with bacon and onion. Keep warm until serving.