Set these before the Easter egg hunt and came back to something so buttery and tender the kids forgot about their candy.

These 3-ingredient slow cooker buttered spring potatoes are the kind of set-it-and-forget-it side dish that quietly steals the show. You toss quartered Yukon Golds into the slow cooker before the Easter egg hunt, and by the time the kids come back in, the potatoes are so buttery and tender they forget about their candy. This is less a traditional, region-specific recipe and more a modern Midwestern practicality: minimal ingredients, hands-off cooking, and a texture that mimics oven-roasted potatoes with the help of gentle, moist heat. Yukon Golds are key here—they hold their shape, turn velvety inside, and soak up butter like a sponge, giving you that glossy, spring-ready finish without much effort.

Serve these buttered spring potatoes straight from the slow cooker on warm plates, spooning any pooled butter over the top. They pair beautifully with Easter ham, roast chicken, or grilled lamb, and they’re just as at home alongside seared salmon or a simple green salad for a lighter spring meal. Add a crisp vegetable side—like steamed green beans, asparagus, or a lemony arugula salad—to balance the richness. Leftovers make an easy breakfast when reheated in a skillet and topped with a fried or poached egg.

Servings: 6

3 pounds Yukon Gold potatoes, scrubbed and quartered

Prep the potatoes: Scrub the Yukon Gold potatoes well and pat them dry. Leave the skins on for better texture and color, then quarter them into evenly sized chunks so they cook at the same rate.

Layer in the slow cooker: Place the quartered potatoes in an even layer in a 5- to 6-quart oval slow cooker. Sprinkle the kosher salt evenly over the potatoes so the seasoning is distributed throughout.

Add the butter: Scatter the pieces of butter over the top of the salted potatoes. As the slow cooker heats, the butter will melt down between the potatoes and pool at the bottom, basting them as they cook.

Slow cook until tender: Cover and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 1/2 to 5 hours, until the potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.

Gently toss to coat: Once the potatoes are tender, turn off the heat. Using a broad spatula or large spoon, gently toss the potatoes in the melted butter pooled at the bottom of the slow cooker until every piece looks glossy and coated. Taste and adjust the seasoning with a pinch more salt if needed.

Finish and serve: If using, sprinkle with freshly ground black pepper and chopped fresh herbs right before serving for a bright, springy finish. Serve the potatoes hot, spooning any remaining butter from the bottom of the slow cooker over the top so they reach the table buttery, tender, and irresistible.

For a subtle garlic note without adding extra ingredients during cooking, rub the inside of the slow cooker crock with a cut clove of garlic before adding the potatoes; it perfumes the dish without turning it into garlic potatoes. To lean into a more herb-forward, spring flavor, finish the cooked potatoes with a generous handful of finely chopped fresh herbs—parsley, chives, dill, or a mix—tossed in at the end so they stay bright and green. If you prefer a slightly crisper edge, transfer the cooked, buttered potatoes to a sheet pan and broil them for a few minutes until the tops take on light golden spots, then pour any remaining melted butter from the slow cooker over them before serving. For a richer, almost creamy texture, mash a few of the potatoes gently against the side of the crock as you toss; this helps thicken the butter into a light, buttery coating. You can also adjust the salt level based on what you’re serving alongside—use a lighter hand if your main dish is salty (like ham), or finish with a sprinkle of flaky salt at the table for a bit of crunch.