My grandmother learned this from an Amish community in Ohio decades ago. The subtle kick makes these impossibly addictive!

These slow cooker 4-ingredient Amish horseradish potatoes are the kind of simple, comforting dish that quietly steals the show at dinner. My grandmother learned this trick from an Amish community in Ohio decades ago, and it’s been on our table for every big family meal since. The potatoes turn out incredibly creamy with a gentle, lingering kick from the horseradish that makes them almost impossibly addictive. Everything happens right in the slow cooker, so it’s perfect for busy weeknights, holidays, or anytime you want real comfort food without a lot of fuss.

Serve these creamy horseradish potatoes piled high on a plate with a little extra melted butter on top. They’re wonderful alongside roast chicken, pot roast, meatloaf, ham, or grilled sausages. Add a simple green vegetable like steamed green beans, peas, or a tossed salad to balance the richness. They also pair nicely with crusty bread or dinner rolls to soak up any extra butter. For a cozy family dinner, I like to set them out in a warm serving bowl and let everyone scoop their own, then pass the pepper grinder and extra prepared horseradish for anyone who loves more heat.

Servings: 6

3 pounds russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks

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

Add the peeled, chunked potatoes to the slow cooker in an even layer. Dot the top of the potatoes with 4 tablespoons of the butter, cut into small pieces.

Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender and easily pierced with a fork. Try not to open the lid during cooking so the potatoes steam and soften evenly.

Once the potatoes are tender, turn the slow cooker to WARM or OFF. Using a potato masher, mash the potatoes right in the slow cooker until mostly smooth, leaving a few small lumps if your family likes a bit of texture.

Add the sour cream and prepared horseradish to the mashed potatoes. Start with the full 1/4 cup horseradish for a subtle but noticeable kick; you can always stir in a spoonful more at the end if your crew likes it spicier.

Mash and stir until the potatoes are smooth and creamy and the horseradish is evenly flecked throughout. Taste and adjust the seasoning if needed; if you used unsalted butter, you may want to add a pinch of salt. If the potatoes seem too thick, you can add a splash of warm milk or hot water, 1 tablespoon at a time, until they reach your preferred consistency.

Right before serving, place the remaining 2 tablespoons of butter on top of the potatoes so it melts into a small golden pool, just like my grandmother always did. Gently swirl some of the melted butter over the surface, leaving a little in the center for that cozy, homemade look.

Serve the potatoes hot, spooned onto plates or into a serving bowl. Keep them on WARM in the slow cooker for up to 1 to 2 hours, stirring occasionally, if you’re waiting on the rest of the meal.

For picky eaters or younger kids who are sensitive to spice, start with just 2 tablespoons of prepared horseradish, then divide the potatoes: scoop some plain mashed potatoes into a separate bowl, and stir extra horseradish into the rest for the adults. You can also use mild prepared horseradish labeled “for sauce” if you want a gentler flavor. If your family likes a stronger kick, stir in up to 1/3 cup prepared horseradish, adding it a spoonful at a time and tasting as you go. For extra richness, swap half of the sour cream for cream cheese or heavy cream. If you prefer a lighter version, you can use light sour cream and reduce the butter slightly; just know the texture will be a bit less velvety. Yukon gold potatoes will give you a naturally buttery, pale yellow mash, while russets make them extra fluffy—both work well. If you need to make these ahead, cook and mash as directed, cool quickly, then refrigerate in a covered container for up to 2 days; reheat in the slow cooker on LOW with a splash of milk and a pat of butter, stirring occasionally. Food safety tips: Always keep the potatoes either hot (above 140°F/60°C) or cold (below 40°F/4°C); do not leave cooked potatoes at room temperature for more than 2 hours. Use prepared horseradish from a clean jar and return it to the refrigerator promptly. When reheating leftovers, heat until steaming hot all the way through and use within 3 to 4 days. If the potatoes ever smell off or look gray or watery, discard them.