Grandma's trick for the easiest spring side dish requires just 4 ingredients left to simmer until they fall apart. They turn out so buttery and rich you will never boil them on the stove again.

When the fields start to green up and the days get just a bit longer, I always think of the way my mother eased into spring cooking: she’d let the potatoes and garlic sit in a covered pot until they practically gave up and fell apart. No fussing with boiling water on the stove, no watching for boil-overs. This slow cooker version is that same old trick, pared down to just four simple ingredients and left to quietly simmer until they’re so tender you barely have to touch them to mash. The result is a bowl of buttery, rich garlic mashed potatoes that taste like they’ve been tended all day, even though the slow cooker does the work. Around here in the rural Midwest, this kind of hands-off side dish has earned its place at Easter hams, Sunday roasts, and any night when you want something comforting without standing over a hot burner.

These mashed potatoes are lovely spooned beside baked ham, roast chicken, or a pan-fried pork chop, with the extra melted butter running into the meat juices. They also cozy right up to spring vegetables like peas, green beans, or glazed carrots. If you’re serving a pot roast or meatloaf, let a little of the gravy or pan drippings wander over the top. For a lighter supper, I’ll sometimes make a big green salad, set out these potatoes in a warm bowl, and call it good. They reheat nicely, so they’re handy for holiday buffets or any meal where folks might be coming and going from the table.

Servings: 6

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

Lightly grease the inside of a large slow cooker (5 to 6 quarts) if you like, just to make cleanup easier.

Add the potato chunks and whole garlic cloves to the slow cooker, spreading them in an even layer.

Dot the potatoes and garlic with the chunks of butter, tucking some down between the pieces so it melts all through as they cook.

Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes and garlic are very tender and easily fall apart when pierced with a fork.

Once the potatoes are completely soft, turn the slow cooker to WARM or OFF. Using a potato masher, gently mash the potatoes, garlic, and melted butter together right in the slow cooker until mostly smooth and fluffy.

Slowly pour in about three-quarters of the warmed milk, mashing and stirring as you go. Add more milk as needed until the potatoes are creamy but still hold their shape. Taste and add a pinch of salt if you wish, though the butter and garlic give plenty of flavor.

Spoon the mashed potatoes onto a warm white serving plate or shallow bowl, making a little well in the center. Add an extra pat or two of butter to the well so it melts and pools on top. Finish with a good sprinkle of freshly ground black pepper for serving.

Serve the potatoes hot, right away, or keep them on WARM in the slow cooker for up to 1 hour, stirring now and then and adding a splash more warm milk if they thicken.

If you prefer a slightly lighter texture, swap part of the whole milk for low-fat milk, though the old-fashioned richness comes from whole milk and plenty of butter. For a more rustic, farmhouse-style mash, leave some of the potato skins on and mash a little less thoroughly so you have a few small lumps. You can also play with the garlic strength: use only 3 cloves for a milder flavor or up to 8 cloves if your family loves garlic as much as mine does. If you need to hold the potatoes longer, stir in a splash of extra warm milk every so often to keep them loose and creamy. While the basic recipe keeps to four ingredients, you can garnish at the table with chopped fresh chives or parsley, or offer a bowl of shredded cheddar so folks can sprinkle their own on top. For smaller households, halve the recipe and use a smaller slow cooker, checking a bit earlier for doneness. Leftovers reheat well in a covered dish in the oven or on the stovetop with a bit more milk stirred in, making them perfect for shepherd’s pie or as a bed for leftover roast and gravy.