My Amish neighbor, Ruth, shared this humble potato dish with me years ago, and it’s one of those recipes that quietly works its way into your weekly rotation and never leaves. It’s just three simple ingredients, a slow cooker, and a little patience, but the result is a pot of tender golden potatoes nestled in a thick, velvety cream sauce with those cozy browned edges we all scrape the sides for. This is the kind of food that feels like home—no frills, no fancy tricks, just honest, comforting potatoes that fit right in on a Sunday table or a busy weeknight.
These slow cooker Amish creamed potatoes are lovely served alongside simple, homestyle mains like roast chicken, meatloaf, baked ham, or pot roast. Spoon them into shallow bowls so the creamy sauce can pool a bit, and pair with steamed green beans, buttered peas, or a crisp green salad to balance the richness. Warm dinner rolls or crusty bread are perfect for soaking up any extra cream. At our house, I’ll sometimes set them out on a potluck-style table with sliced smoked sausage or grilled pork chops so everyone can build their own hearty plate around the potatoes.
Slow Cooker Amish Creamed Potatoes
Servings: 6
Ingredients
3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
2 cups heavy cream
2 teaspoons kosher salt (plus more to taste)
Directions
Lightly butter or spray the inside of a 4- to 6-quart slow cooker to help prevent sticking and encourage those lightly browned, flavorful edges.
Scrub the Yukon Gold potatoes well and pat them dry. Leave the skins on for a rustic, farmhouse feel, or peel them if your family prefers. Cut the potatoes into roughly 1-inch chunks so they cook evenly and hold their shape in the cream.
Add the potato chunks to the slow cooker in an even layer, without packing them down too tightly. Sprinkle the kosher salt evenly over the potatoes so the seasoning touches as many pieces as possible.
Pour the heavy cream over the potatoes. Gently stir once or twice to help the cream settle down between the potato pieces, but don’t worry if everything isn’t completely submerged; some potatoes peeking out will develop those golden, slightly browned tops.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid during the first couple of hours so the cream can gently heat and thicken.
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