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
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.