Plop massive scoop of mayonnaise onto unpeeled russet potato quarters, together with 3 pantry items, into slow cooker for a barbecue companion that's the one everyone asks for

These Slow Cooker Creamy Cookout Potatoes are the kind of dish you throw together in minutes and then forget about until it’s time to eat. It’s very much a Midwest-style, church-basement, potluck kind of recipe: unpeeled russet potatoes, a big plop of mayonnaise, and just a few pantry staples turn into something rich, tangy, and comforting. This is the bowl that always comes back empty from barbecues and family gatherings, and no one guesses how simple it really is.

Serve these creamy potatoes warm, right out of the slow cooker, alongside grilled burgers, brats, hot dogs, or barbecue chicken. They’re especially good with something smoky from the grill and a crisp green salad or coleslaw to balance the richness. Add corn on the cob, baked beans, or sliced watermelon to round out a classic cookout spread. Keep the slow cooker on the “warm” setting during the party so everyone can help themselves for seconds.

Servings: 6

3 pounds russet potatoes, scrubbed well and cut into chunky quarters (leave skins on)

Scrub the russet potatoes well under cool running water, using a brush or your hands to remove any dirt from the skins. Do not peel them. Pat dry with a clean towel.

Cut the potatoes into chunky quarters (or eighths if they are very large) so they are all roughly the same size for even cooking.

Place the unpeeled potato pieces directly into the bottom of a 4- to 6-quart slow cooker, spreading them out as evenly as you can.

Plop a massive scoop of mayonnaise (about 1 cup) right on top of the potatoes in the center of the slow cooker. It doesn’t need to be mixed in yet; just get that big dollop in there.

Sprinkle the dry ranch dressing mix evenly over the potatoes and mayonnaise. Then sprinkle on the garlic powder and kosher salt.

Using a large spoon or spatula, gently fold everything together in the slow cooker until the potatoes are lightly coated and you don’t see big streaks of dry mix. It’s fine if the mayonnaise isn’t perfectly smooth at this point; it will melt and spread as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the heat stays in.

Once the potatoes are tender, give everything a good stir so the mayonnaise and seasonings form a creamy coating over all the pieces. Taste and add a pinch more salt if needed.

Switch the slow cooker to WARM for serving. Stir just before people scoop some out so everyone gets plenty of that creamy, ranchy coating. Serve straight from the slow cooker at your cookout.

For picky eaters, you can cut the potatoes into smaller chunks so they’re softer and more like a rustic mashed potato by the time they’re done. If your family prefers a little less richness, use 3/4 cup mayonnaise and add a splash or two of milk or chicken broth to loosen the sauce. For extra flavor, stir in 1/2 cup shredded cheddar cheese during the last 15 minutes of cooking, or sprinkle cooked, crumbled bacon and sliced green onions over the top right before serving. If you like a bit of heat, add 1/4 teaspoon black pepper or a pinch of crushed red pepper flakes along with the other seasonings. To make it vegetarian-friendly, just be sure your ranch mix is meat-free. Food safety tips: Keep the potatoes refrigerated until you’re ready to prep. Make sure they’re scrubbed well since you’re leaving the skins on. Once cooked, do not leave the slow cooker unplugged or the potatoes sitting at room temperature for more than 2 hours; keep them on the WARM setting during your gathering. Refrigerate leftovers in a shallow container within 2 hours of serving and reheat thoroughly before eating.