- 4 pounds russet potatoes, peeled and cubed
- 1 cup chicken broth (or water)
- ¼ cup ghee or butter (use ghee for Whole30-friendly)
- 4 cloves of garlic, roughly chopped
- 1 tsp. sea salt
- 4 strips crisp cooked bacon, chopped
- ½ cup homemade ranch or store-purchased
- 6 oz. shredded cheddar cheese + additional for topping (1–1 1/2 cups) (Omit for Whole30-friendly option or substitute ¼ cup nutritional yeast)
- ¼ cup chopped chives
- Halve or quarter potatoes into 1- to 1 ½-inch chunks. Place in slow cooker.
- Add ghee or butter, liquid, garlic and salt.
- Place lid on slow cooker and set heat to HIGH. Cook 4 hours or until potatoes are tender and mashable.
- Using a potato masher or immersion blender, mash potatoes adding additional water or broth as needed to achieve desired consistency.
- Add bacon, ranch dressing, cheese and chives and stir well to combine. Top with additional cheese, a drizzle of ranch and a sprinkle of bacon and chives if you’d like.
- Serve immediately or hold in slow cooker set to ‘Warm’ until ready to serve.
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- Serving Size: 12th recipe
- Calories: 296
- Sugar: 2g
- Sodium: 271mg
- Fat: 13g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 7g