SLOW COOKER POTATO CASSEROLE

• 5 pounds russet potatoes  
  
• 2 chicken bouillon cubes
• Water to cover
• 1/2 cup salted butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• 16 ounces bacon, sliced and cooked
• 1 bunch green onion, sliced

Instructions:

• Peel the potatoes and dice them into one-inch cubes. Add to the slow cooker
• Add the chicken bouillon cubes and enough water to cover the potatoes.
• Place the lid on the slow cooker and cook on HIGH for 5 hours without opening the lid during the cooking time.
• When the cooking time is up, drain the water off the potatoes, leaving the potatoes in the slow cooker.
• Pour over the melted butter, sprinkle over the salt, pepper and onion powder. Using a potato masher, mash the potatoes until the desired texture is achieved. If you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and blend until desired texture is achieved. I like some chunks of potatoes in this as baked potatoes have.
• Add the sour cream, half of the cheese, half of the bacon, and half of the green onions. Stir.
• Sprinkle over the remaining cheese and replace the lid. Cook on high for 20 more minutes.
• Sprinkle over remaining bacon and green onion and serve!