My neighbor shared this old church cookbook recipe and I genuinely cannot stop making it. So creamy with almost no effort.

This slow cooker 3-ingredient creamed potatoes recipe came to me the way all the best small-town recipes do: from a neighbor, tucked into the pages of an old church cookbook. It’s the kind of dish you throw together on a busy day and then forget about until the whole house smells cozy and comforting. The potatoes turn out silky and tender, coated in a velvety, pale yellow cream sauce with just a hint of golden edges. With only three ingredients and almost no effort, it’s become one of those recipes I genuinely can’t stop making for weeknights, potlucks, and Sunday dinners alike.

Serve these creamed potatoes right in the slow cooker to keep them warm on the table. They’re wonderful alongside roast chicken, pork chops, meatloaf, or a simple pan-seared steak. Add a green vegetable like steamed green beans, roasted broccoli, or a simple side salad to balance the richness. For a homier spread, pair them with buttered corn and dinner rolls so everyone can scoop up every bit of that creamy sauce. They also make a great base for a “potato bar” night—just set out toppings like shredded cheese, bacon bits, or chives and let everyone dress their own bowl.

Servings: 6

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

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or cooking spray to help prevent sticking around the edges.

Peel the potatoes and cut them into roughly 1-inch cubes so they cook evenly and keep their shape in the cream.

Add the cubed potatoes to the slow cooker and sprinkle evenly with the salt. Toss gently with your hands or a spoon to distribute the salt.

Pour the heavy cream over the potatoes, pressing down lightly so the potatoes are mostly submerged. Do not stir too aggressively; you want the cubes to stay intact.

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 but still hold their cube shape.

Once the potatoes are tender, gently stir from the bottom to coat all the cubes in the thickened cream. The cream will have reduced into a silky, velvety sauce with slightly golden edges.

Taste and add a pinch more salt if needed. If you’d like the sauce a bit thicker, leave the lid off and cook on HIGH for 10 to 15 more minutes, stirring once or twice, until it reaches your desired consistency.

Serve the creamed potatoes straight from the slow cooker on the warm setting, making sure each spoonful has plenty of those glossy, creamy edges.

For extra flavor without adding more main ingredients, you can stir in 1/2 teaspoon of black pepper or a small pinch of garlic powder along with the salt. If your family loves cheese, sprinkle shredded cheddar or parmesan over the top during the last 10 minutes of cooking and let it melt into the cream. For picky eaters who prefer smoother textures, gently mash some of the potatoes right in the slow cooker with the back of a spoon, leaving a mix of creamy sauce and soft cubes. You can also swap part of the heavy cream (up to 1 cup) with whole milk to lighten it slightly, but the sauce will be a bit thinner. To add color, top with sliced green onions or chopped parsley just before serving. Food safety tips: Keep the potatoes refrigerated if you prep them ahead—store peeled, cubed potatoes in cold water in the fridge and drain well before adding to the slow cooker. Do not leave the cooked potatoes at room temperature for more than 2 hours; switch the slow cooker to WARM if you’re serving over time. Always reheat leftovers to at least 165°F and store them in a shallow, covered container in the refrigerator within 2 hours of cooking, using within 3 to 4 days.