Tax Season Relief: Just 3 ingredients. I make this when I want a hearty side dish completely handled hours ahead of time with zero stress.

This 3-ingredient slow cooker potato dish is my go-to when tax season hits and my brain is fried but I still want a hearty, comforting side ready with absolutely no fuss. Everything goes into the slow cooker hours ahead of time and turns into a bubbling, thick, starchy, pale golden mass that’s rich, savory, and so satisfying. It reminds me of the kind of creamy potato sides you’d see at a church potluck here in the Midwest, but simplified down to the bare essentials so you can focus on life (and paperwork) while dinner quietly takes care of itself.

Serve these slow cooker potatoes alongside simple proteins like roast chicken, meatloaf, grilled sausages, or baked pork chops. They’re also lovely with steamed green beans, a crisp salad, or roasted carrots to balance all that cozy richness. If you’re feeding kids, spoon the potatoes into bowls with shredded cheese on top and a few carrot sticks on the side. For a more complete “tax season relief” plate, pair with something you can also make ahead, like a slow cooker pot roast or pulled pork, so the whole meal is essentially hands-off.

Servings: 6

3 pounds russet potatoes, peeled and cut into 1-inch chunks

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking and make cleanup easier.

Peel the russet potatoes and cut them into roughly 1-inch chunks so they cook evenly and break down into a thick, starchy mass as they simmer.

Add the potato chunks to the slow cooker and spread them into an even layer so they cook at the same rate.

Spoon the condensed cream of mushroom soup over the potatoes, using a spatula or spoon to spread it around a bit so most of the potatoes have some contact with the soup.

Scatter the pieces of salted butter evenly over the top of the soup and potatoes. As the mixture heats, the butter will melt down and help create a rich, glossy, umami-laden glaze.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and easily mash when pressed with the back of a spoon.

Once the potatoes are fully tender, use a sturdy spoon or a potato masher right in the slow cooker to gently mash and stir everything together. Aim for a thick, starchy, pale golden mass with some small potato bits still visible, well coated in the creamy, buttery sauce.

Taste and, if desired, add a small pinch of salt or black pepper to your own plate when serving (especially if you are watching sodium, it’s better to season at the table). Serve hot straight from the slow cooker, keeping it on the WARM setting so it stays steaming and ready whenever everyone finally wanders to the table.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup if they’re wary of mushroom pieces; most condensed soups are similarly thick and will still give you that glossy, umami-rich coating. If you need this to be vegetarian, use a cream of mushroom or cream of celery soup labeled vegetarian and keep the salted butter, or use plant-based butter if you’re also avoiding dairy. For a slightly cheesier version, you can stir in a small handful of shredded cheddar or Parmesan right at the end; just know that this technically adds a fourth ingredient. If your family likes a smoother texture, mash the potatoes more thoroughly with a potato masher or even a hand mixer on low right in the slow cooker (unplug first if you’re worried about cords near heat, and be gentle so you don’t scratch the insert). For a chunkier, more rustic feel, just stir and lightly mash so you keep more pieces. Food safety tips: Keep the potatoes refrigerated until you’re ready to prep, and don’t let them sit peeled and cut at room temperature for long—if you need to hold them, submerge the cut potatoes in cold water in the fridge for up to a few hours, then drain well before adding to the slow cooker. Always cook on LOW or HIGH with the lid on; avoid using the WARM setting to cook from raw, as it may not bring the potatoes and soup up to a safe temperature quickly enough. Leftovers should be cooled within 2 hours, stored in a shallow container in the refrigerator, and eaten within 3 to 4 days. Reheat thoroughly until steaming hot all the way through, adding a splash of milk or water if the potatoes have thickened too much.