Drop sticks of unsalted butter beside whole unpeeled yukon gold potatoes, grouped with 2 extra staples, into slow cooker for a heavy spread that disappears faster than anything else

These Slow Cooker Amish Brown Butter Potatoes are the kind of simple, comforting side dish that feels like it came straight from a church potluck table. Whole, unpeeled Yukon Gold potatoes go into the slow cooker with sticks of unsalted butter, a little salt, and a splash of broth, then cook low and slow until they’re tender and bathed in nutty brown butter. With just four ingredients and almost no prep, this is the kind of recipe you can toss together on a busy morning and proudly serve for Sunday dinner or a holiday spread. The buttery potatoes disappear faster than anything else on the table, and no one has to know how easy it was.

Serve these potatoes straight from the slow cooker or transfer them to a warm serving bowl, spooning plenty of the browned butter over the top. They’re perfect alongside roast chicken, meatloaf, ham, or pot roast, and they also pair nicely with grilled sausages or pork chops. Add a crisp green salad or steamed green beans for balance, and set out a bowl of sour cream or plain Greek yogurt for anyone who likes a creamy topping. Leftovers reheat well and make a great base for breakfast hash with eggs the next morning.

Servings: 6-8

3 pounds small to medium Yukon Gold potatoes, whole and unpeeled

Rinse the whole Yukon Gold potatoes under cool running water and scrub gently with your hands or a vegetable brush to remove any dirt. Leave the skins on and do not cut them; let them drain well.

Place the whole, unpeeled potatoes in the bottom of a 5- to 7-quart slow cooker, spreading them into an even layer so they cook as evenly as possible.

Unwrap the sticks of unsalted butter and cut each stick into 3–4 large chunks if you like, just to help them melt evenly. Drop the butter pieces down into the slow cooker, nestling them beside and between the whole potatoes so they’re touching the crock surface as much as possible.

Pour the chicken or vegetable broth evenly over the potatoes and butter. Sprinkle the kosher salt over the top. The liquid will not fully cover the potatoes; that’s fine—this mixture will steam and baste them as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the potatoes are very tender when pierced with a fork. Try not to lift the lid during the first few hours so the heat stays consistent.

Once the potatoes are fork-tender, carefully tilt the slow cooker insert slightly with an oven mitt or towel and use a spoon to baste the potatoes with the buttery cooking liquid from the bottom. The butter around the edges and bottom should be a deep golden color with a toasty, nutty aroma—this is your brown butter.

Gently turn the potatoes in the brown butter and broth so they are well coated, being careful not to break them apart too much. Taste the buttery sauce and add a pinch or two more salt if needed.

Serve the potatoes whole in shallow bowls or on a platter, spooning plenty of the brown butter sauce over the top of each serving. For family-style dinners, I like to set the slow cooker right on the counter (on a trivet) so everyone can help themselves and scoop from the bottom where the browned butter collects.

For picky eaters, you can lightly mash the cooked potatoes right in the slow cooker with a potato masher, leaving them chunky and stirring in all that brown butter for a rustic mashed potato dish. If your family prefers peeled potatoes, you can peel them before cooking, but handle them gently so they don’t fall apart. For a little extra flavor, add 1 teaspoon of garlic powder or onion powder with the salt, or stir in a handful of chopped fresh parsley at the end for color. If you’d like a slightly lighter version, use 1 1/2 pounds potatoes, 1 stick butter, and keep the broth the same; you’ll still get a rich, buttery sauce with fewer calories per serving. Food safety tips: Always wash and scrub the potatoes well since you’re leaving the skins on, and cut away any green spots or deep eyes before cooking. Make sure your slow cooker is in good working order and cook on LOW or HIGH as directed; do not use a “keep warm” setting to cook from the start. Once cooked, don’t leave the potatoes at room temperature for more than 2 hours; refrigerate leftovers in a shallow container and use within 3–4 days, reheating until steaming hot before serving.