Ingredients

The following ingredients have 8 Servings
  • 4 slices bacon (diced)
  • 2 pounds russet potatoes (peeled and chopped)
  • 3 cups chicken stock
  • 1/2 onion (chopped)
  • 3 cloves garlic (minced)
  • 2 sprigs fresh thyme
  • 1 tablespoon unsalted butter
  • 1 cup shredded cheddar cheese
  • 2/3 cup sour cream
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
  • Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
  • Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.
  • Serve immediately.