My uncle brought this decadent dish to dinner and everyone begged for the secret. Just 3 ingredients for the most luxurious side you will ever eat

This slow cooker 3-ingredient truffle butter mashed potato recipe is the kind of dish that quietly steals the show at dinner. My uncle first brought a version of this to a family get-together, and we all hovered over the slow cooker, sneaking tastes and begging him to spill his secret. The truth is almost embarrassingly simple: just good potatoes, plenty of truffle butter, and a splash of cream. Everything melts together low and slow until you have the most luxurious, velvety mashed potatoes, with little specks of earthy truffle running through every bite. It’s special enough for holidays, but easy enough for a weeknight when you want something cozy and comforting.

These mashed potatoes are rich and decadent, so they pair beautifully with simple main dishes like roast chicken, grilled steak, or even pan-seared pork chops. I like to spoon them into a warm serving bowl straight from the slow cooker and let those little pools of melted truffle butter shine on top. A crisp green salad or steamed green beans on the side helps balance the richness. They’re also wonderful as a base for beef tips, pot roast, or braised short ribs, letting all those savory juices soak into the creamy potatoes.

Servings: 8

4 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks

Lightly grease the inside of a 5- to 6-quart slow cooker with a small piece of truffle butter or nonstick spray to help prevent sticking.

Place the peeled, chunked Yukon Gold potatoes into the slow cooker in an even layer.

Scatter the 1 cup of truffle butter pieces over the potatoes so they’re fairly evenly distributed. Pour 1 cup of heavy cream over the top.

Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork.

Once the potatoes are tender, turn the slow cooker to WARM or LOW. Using a potato masher, mash the potatoes directly in the slow cooker until mostly smooth. For extra-smooth potatoes, you can use a hand mixer on low speed, being careful not to overmix.

If the potatoes seem too thick, add more heavy cream a little at a time, stirring until you reach your favorite creamy consistency.

Taste and season with kosher salt and freshly ground black pepper, if using, stirring gently to keep the texture smooth and the truffle specks evenly distributed.

Just before serving, dot the top with a few extra thin slices or small dollops of truffle butter. Cover for 2 to 3 minutes to let it melt into glossy pools over the surface.

Serve the mashed potatoes straight from the slow cooker, giving them one last gentle stir so the melted truffle butter and dark truffle flecks are swirled throughout the warm, buttery yellow potatoes.

If you’re cooking for picky eaters, you can use half regular unsalted butter and half truffle butter for a milder truffle flavor that still feels special. For a slightly lighter version, swap half of the heavy cream for whole milk; just know they won’t be quite as rich. If you don’t have Yukon Gold potatoes, you can use russets—just be sure not to overmix, as they can get gummy. For extra decadence on holidays, stir in a small handful of finely grated Parmesan or Romano cheese (this technically adds an ingredient, but it’s a lovely upgrade when you’re not strictly counting). To keep the potatoes warm for parties or family dinners, leave the slow cooker on WARM for up to 2 hours, stirring occasionally and adding a splash of cream if they thicken too much. If someone in your family doesn’t love visible truffle flecks, choose a smoother truffle butter with fewer pieces, and mash the potatoes extra well so the flavor is there without big specks. Finally, if you like a little color, sprinkle chopped fresh chives or parsley on just one side of the serving bowl, so kids who prefer “plain” can scoop from the un-garnished side.