Spread cream of mushroom soup over raw cubed potatoes, plus 3 ingredients, into slow cooker for a creamy meal that’s always a yes in my house

This slow cooker 5-ingredient Amish mushroom potatoes recipe is the kind of simple, stick-to-your-ribs comfort food I grew up with in the rural Midwest. It starts exactly the way my neighbor Ruth used to make it: raw cubed potatoes piled into the slow cooker, then a can of cream of mushroom soup spread right over the top, followed by just three more humble ingredients. By the time it’s done, you’ve got a creamy, mushroomy potato dish that feels like it came straight from a church basement potluck or a farm kitchen after chores. It’s the sort of easy, dependable meal that always gets a yes at my table, especially on busy days when I want the slow cooker to do the work.

Serve these creamy Amish mushroom potatoes as a hearty main dish with a simple green salad, steamed green beans, or buttered peas on the side. They’re also wonderful as a side to meatloaf, baked chicken, or pork chops, with a basket of warm dinner rolls or buttered bread to soak up the sauce. A little sliced cucumber and onion salad or coleslaw adds a nice crunch and brightness alongside the rich, velvety potatoes.

Servings: 4–6

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

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help prevent sticking.

Place the peeled, cubed raw potatoes in an even layer in the bottom of the slow cooker, spreading them out so they cook evenly.

Spoon the condensed cream of mushroom soup over the raw cubed potatoes. Using the back of a spoon or a spatula, gently spread the soup so it covers the potatoes as evenly as you can. It will look thick at this stage, but it will loosen as it cooks.

In a medium bowl, stir together the sour cream, shredded cheddar cheese, and salt until well combined. Dollop this mixture over the soup-covered potatoes, then gently spread it out so it mostly covers the top. It doesn’t have to be perfect; it will melt down into the potatoes as they cook.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are tender when pierced with a fork.

Once the potatoes are tender, give everything a gentle stir from the bottom to coat the potatoes in the creamy mushroom sauce. Taste and add a little more salt if needed.

Let the potatoes sit on WARM for 5 to 10 minutes to thicken slightly, then serve hot right from the slow cooker.

For a bit more classic Amish-style heartiness, stir in 1 to 1 1/2 cups of cooked diced ham or cooked crumbled bacon during the last 30 minutes of cooking. If you like extra mushroom flavor, add 1 cup of sliced fresh mushrooms on top of the potatoes before you spread on the cream of mushroom soup. To lighten things up slightly, you can use light sour cream and a reduced-fat cheddar, though the sauce will be a bit thinner. If you prefer a milder flavor, use Colby Jack or Monterey Jack cheese instead of sharp cheddar. Add a little black pepper, onion powder, or garlic powder to the sour cream mixture for more seasoning, or sprinkle chopped fresh parsley or chives over the finished dish for color. If your potatoes seem dry at the end of cooking, stir in a splash of milk or a spoonful or two of chicken broth to loosen the sauce. Leftovers reheat well in a covered dish in the oven or in the microwave; if they thicken too much, just stir in a bit of milk or cream before warming.