Pour creamed corn over raw diced potatoes, combined with 2 ingredients, into slow cooker for a creamy side that’s my default when I don't know what to make.

This is my default side dish for those nights when I stare into the fridge and have no idea what to make. It’s a super simple, slow cooker, 4-ingredient Amish-style creamed corn potatoes: you literally pour creamed corn over raw diced potatoes, add just two more pantry staples, and let the slow cooker do its thing. The result is a cozy, creamy, slightly sweet potato dish that tastes like something you’d get at a church potluck or from a Midwest grandma’s kitchen, but with almost zero effort. It’s perfect for busy workdays, holidays when the oven is already full, or anytime you just want a comforting side without babysitting a pot on the stove.

Serve these slow cooker creamed corn potatoes as a cozy side with roast chicken, meatloaf, pork chops, or a simple skillet sausage. They’re great next to grilled brats in the summer or a pot roast in the winter. I like to add something fresh and crunchy on the side, like a green salad or steamed green beans, to balance the richness. They also hold really well on the warm setting, so they’re an easy bring-along for potlucks—just plug in and let guests scoop right from the slow cooker.

Servings: 6

2 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

Prep the potatoes: Peel the potatoes (if you like them rustic, you can leave some peel on) and dice into roughly 1/2-inch cubes so they cook evenly. Aim for similar-sized pieces so some don’t turn mushy while others stay firm.

Layer potatoes in slow cooker: Place the raw diced potatoes in the bottom of a 4- to 6-quart slow cooker and spread them into an even layer. Sprinkle the salt and pepper evenly over the potatoes.

Add the remaining 2 ingredients: Dollop the sour cream over the potatoes, then scatter the butter pieces on top. You don’t need to stir yet; they’ll melt down into everything as it cooks.

Pour creamed corn over the potatoes: Open the cans of creamed corn and pour them evenly over the top of the raw diced potatoes and other ingredients in the slow cooker. Use a spatula to gently spread the corn so it covers most of the potatoes. This is the base of that creamy, Amish-style texture.

Stir to combine: Using a large spoon, gently stir everything together right in the slow cooker until the potatoes are coated in the creamed corn and sour cream mixture. It doesn’t have to be perfectly smooth—just make sure there aren’t any big dry pockets of potatoes.

Cook on LOW or HIGH: Cover the slow cooker with the lid. Cook on LOW for 5–6 hours or on HIGH for 2.5–3.5 hours, until the potatoes are very tender when pierced with a fork and the mixture is thick and creamy. Avoid lifting the lid too often, as that releases heat and can lengthen the cook time.

Adjust seasoning and texture: Once the potatoes are tender, give everything a good stir. Taste and add a pinch more salt and pepper if needed. If the mixture seems too thick, you can stir in a splash of milk or a spoonful of sour cream; if it’s too loose, leave the lid off and cook on HIGH for another 15–20 minutes to thicken.

Serve and hold: Serve the creamed corn potatoes straight from the slow cooker, or transfer to a serving dish. If you’re not ready to eat yet, switch the slow cooker to the WARM setting for up to 1–2 hours, stirring occasionally so the edges don’t overcook.

Use this as a base recipe and tweak it to fit whatever you have on hand. For extra richness, stir in 1/2 to 1 cup of shredded cheddar or Colby Jack cheese during the last 15–20 minutes of cooking until melted. If you like a little color and freshness, sprinkle chopped fresh parsley or sliced green onions over the top before serving. For a slightly smokier, more savory version, add 4 slices of cooked, crumbled bacon or 1/2 teaspoon smoked paprika along with the salt and pepper. You can also swap part of the sour cream for plain Greek yogurt to lighten it up a bit while keeping the creaminess. If you need to stretch the dish for a crowd, add up to 1 extra pound of potatoes and a splash of milk or cream, then adjust salt to taste. For make-ahead prep, dice the potatoes the night before and store them submerged in cold water in the fridge, then drain and add to the slow cooker in the morning with the creamed corn and remaining ingredients.