My grandmother makes the creamiest side dish ever. Just 4 ingredients for the most velvety rich bites that will steal the show at dinner.

These slow cooker 4-ingredient cream cheese mashed potatoes are my go-to when I want a cozy, crowd-pleasing side dish that tastes like something my grandmother would proudly set on the table. They’re velvety, rich, and surprisingly simple—just potatoes, cream cheese, butter, and a splash of milk. The slow cooker does the work while you focus on the rest of dinner, and leaving some of the skins on gives them that rustic, homemade look and texture that feels like Sunday supper at Grandma’s house.

Serve these mashed potatoes straight from the slow cooker on warm, with extra melted butter on top so it pools into all the swirls. They’re perfect alongside roast chicken, meatloaf, pot roast, pork chops, or holiday ham. Add a green vegetable like steamed green beans, roasted Brussels sprouts, or a simple salad to round out the plate. If you’re feeding a crowd, keep them on the warm setting so everyone can come back for seconds.

Servings: 8

4 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch chunks (leave some skins on for a rustic look)

Lightly grease the inside of a large slow cooker (5–6 quarts) with a little butter to help prevent sticking.

Place the chopped potatoes into the slow cooker. You can leave some of the skins on for that rustic, homey look and extra texture, just like Grandma used to do.

Pour in 1/2 cup of the milk, then add 1/2 cup (1 stick) of butter, cut into pieces, scattered over the potatoes.

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

Once the potatoes are soft, turn the slow cooker to WARM or LOW. Add the cubed cream cheese directly on top of the hot potatoes.

Use a potato masher to mash the potatoes, butter, cream cheese, and milk together right in the slow cooker until mostly smooth. For extra velvety potatoes, switch to a hand mixer on LOW speed and beat just until creamy, being careful not to overmix.

Add the remaining 1/4 cup milk a little at a time, mixing after each addition, until the potatoes are as thick and creamy as you like. They should be soft and fluffy, with a few rustic bits of potato skin folded in.

Season with salt and pepper to taste, if using, and gently fold again. Smooth the top of the mashed potatoes in the slow cooker with a spoon or spatula to create swirls.

Melt the remaining 2 tablespoons of butter and drizzle it over the top so it pools into the swirls, giving that golden, glossy look.

Keep the mashed potatoes on the WARM setting, covered, until you’re ready to serve. Give them a gentle stir before serving and add a splash more milk if they thicken as they sit.

For picky eaters who don’t like potato skins, simply peel all the potatoes before chopping for a smoother, uniform texture. If your family prefers extra-rich potatoes, swap half of the milk for heavy cream. For a little tang, use whipped cream cheese or a flavored cream cheese like chive and onion—just skip or reduce additional salt if the cheese is already seasoned. To lighten things up slightly, you can use reduced-fat cream cheese and 2% milk; the potatoes will still be creamy, just a bit less heavy. If you like a hint of garlic, add 2–3 cloves of peeled garlic on top of the potatoes before cooking and mash them right in at the end. For a make-ahead holiday meal, cook and mash the potatoes as directed, then keep them on WARM for up to 2 hours, stirring occasionally and adding splashes of milk to keep them velvety. Leftovers reheat well in the microwave or on the stovetop with a little extra milk and a small pat of butter stirred in to bring back that just-made creaminess.