May Festivity Favorite: Just 5 ingredients. I love throwing this together when I need a guaranteed crowd-pleaser but want dinner handled hours ahead.

These 5-ingredient slow cooker May Festivity Potatoes are my go-to when I need something cozy, carb-y, and totally crowd-pleasing but don’t have time to fuss right before everyone shows up. Think of them as a cross between loaded baked potatoes and creamy mashed potatoes, all done in one slow cooker. I started making these for our neighborhood May get-together because I could throw everything in at lunch, head to work or soccer practice, and come home to a glossy, bubbling mound of cheesy, garlicky potatoes ready to scoop straight from the crock. It’s comfort food with almost no effort, and it holds beautifully on warm while you finish the rest of dinner.

Scoop these potatoes straight from the slow cooker into bowls or onto plates and top with extra black pepper or chopped green onions if you like. They’re perfect next to grilled chicken, brats, or burgers for a casual May cookout, and they’re just as good under sliced roast beef or pulled pork, soaking up all the juices. Add a simple green salad or steamed green beans to balance the richness, and maybe some crusty bread if you’re feeding serious carb-lovers. For potlucks, I set the slow cooker on the buffet with a spoon and let everyone help themselves—these disappear fast.

Servings: 8

3 pounds baby gold potatoes, scrubbed and quartered

Spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to keep the potatoes from sticking and to help create that glossy, creamy coating.

Add the quartered baby gold potatoes to the slow cooker, spreading them into an even layer so they cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup, cream cheese cubes, 1 1/2 cups of the shredded cheddar cheese, and the garlic powder until mostly smooth. It’s okay if a few small cream cheese lumps remain; they will melt during cooking.

Pour the cheesy soup mixture over the potatoes in the slow cooker. Use a spatula or spoon to gently stir and coat all the potatoes so every piece gets some of the sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the mixture is bubbling around the edges.

Once the potatoes are tender, give everything a good stir right in the slow cooker. The potatoes will break up a bit, creating a thick, glistening, starchy mound coated in the glossy, cheesy sauce.

Taste and season with kosher salt and black pepper if desired, stirring again to distribute the seasoning evenly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover and let sit on LOW or WARM for about 10 to 15 minutes, just until the cheese on top is melted and forms a glossy, bubbly layer.

Serve the potatoes straight from the slow cooker, keeping the setting on WARM for up to 2 hours, stirring occasionally to maintain the creamy texture.

You can tweak these festivity potatoes a few easy ways without adding to the ingredient overload. For a little extra smokiness, swap sharp cheddar for smoked cheddar or use half cheddar and half Monterey Jack. If you want more mushroom flavor, use condensed cream of chicken and mushroom soup instead of plain cream of mushroom. To add a mild kick, stir in 1/2 teaspoon smoked paprika or a pinch of red pepper flakes along with the garlic powder. If you prefer a chunkier texture, stir gently at the end so more potato pieces stay intact; for a smoother, mashed-style mound, mash lightly with a potato masher right in the slow cooker until it’s as creamy as you like. To keep the recipe close to 5 core ingredients, think of salt and pepper as optional pantry basics, and any extra toppings—like sliced green onions, crumbled bacon, or a spoonful of sour cream—as bonus add-ons you can set out on the side. Food safety tips: Always scrub potatoes well and trim away any green spots or sprouts before cooking. Use a slow cooker that is at least half full but not more than two-thirds full so the potatoes heat evenly and quickly. Keep the lid on during cooking as much as possible; removing it too often can keep the potatoes in the temperature “danger zone” (40°F to 140°F) for longer. Once the potatoes are done, keep them on WARM for no more than 2 hours, then refrigerate leftovers promptly in shallow containers and reheat thoroughly until steaming hot before serving again.