Toss raw potato cubes in the crock with 4 other pantry staples and watch your family fight over seconds.

This little crockpot potato dish is the kind of recipe that grows out of long winters and early springs on a Midwest farm, when the pantry is still fuller than the garden. It uses just five ingredients you probably have on hand and starts with raw peeled white potato cubes, tossed straight into the slow cooker. As it putters away all afternoon, the potatoes turn tender and creamy, soaking up butter and broth, with just enough seasoning to feel like a hug in a bowl. It’s the sort of simple comfort food my kids used to come home to after chores, and more than once I watched them nudge each other for the last spoonful.

Serve these slow cooker spring comfort potatoes in a wide bowl with plenty of the buttery broth spooned over the top. They’re wonderful alongside roast chicken, meatloaf, baked ham, or pan-fried pork chops, and just as good tucked next to grilled sausages once the weather warms up. Add a green vegetable—steamed peas, green beans, or a simple side salad—to round out the plate. A basket of warm dinner rolls or crusty bread for soaking up the juices never goes to waste.

Servings: 6

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

Peel the white potatoes and cut them into uniform 1-inch cubes. Scatter the raw potato cubes evenly over the bottom of the slow cooker insert so they sit in a single, fairly even layer.

Dot the potatoes with the pieces of butter, tucking some down between the cubes so it melts throughout the dish as it cooks.

Sprinkle the salt and black pepper evenly over the potatoes and butter. Try to cover the surface so every bite is seasoned.

Pour the chicken broth gently over the potatoes. The liquid will not completely cover the potatoes; it should come about halfway up the sides of the cubes.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are very tender when pierced with a fork but still hold their shape.

Once the potatoes are tender, gently stir from the bottom with a large spoon to coat all the cubes in the buttery broth. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve the potatoes hot, spooning some of the buttery broth over each portion. If you like, garnish with a little chopped fresh parsley or chives from the garden, but they’re lovely just as they are.

For a creamier version, stir in 1/4 to 1/2 cup of heavy cream or half-and-half during the last 15 minutes of cooking and let it warm through without boiling. To keep things vegetarian, simply use vegetable broth in place of chicken broth. A garlic lover’s twist can be made by adding 2 to 3 cloves of minced garlic (or 1/2 teaspoon garlic powder) over the potatoes before pouring in the broth. If your family enjoys herbs, a teaspoon of dried thyme or dill can be sprinkled in with the salt and pepper for a brighter, more springlike flavor. You can also add 1/2 cup of shredded sharp cheddar cheese in the last 10 minutes and cover again until melted for a simple cheesy version. For food safety, always start with clean, firm potatoes—discard any that are moldy, badly sprouted, or have green patches under the skin, as those can be bitter and unsafe. Wash your hands before and after handling the potatoes and keep your cutting board and knife clean. Make sure your slow cooker is in good working order and cook on the recommended LOW or HIGH settings; do not use a “keep warm” setting for cooking from raw. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3 to 4 days, reheating thoroughly until steaming hot before serving.