Holiday Weekend Winner: Exactly 5 ingredients. I love tossing this together before the guests arrive so there's zero last-minute kitchen panic.

These 5-ingredient slow cooker creamed potatoes are my secret weapon for holiday weekends and big family dinners. I toss everything into the slow cooker before guests arrive, and by the time we’re ready to eat, I have a warm, creamy, whipped bowl of potatoes with little glistening pools of butter on top—and zero last-minute kitchen panic. This isn’t a fancy, chef-y recipe; it’s the practical, Midwestern, get-it-done version that still tastes like it came from a favorite restaurant.

Serve these creamed potatoes straight from the slow cooker on the warm setting so they stay soft and scoopable. They’re perfect with roast turkey, ham, pot roast, or grilled steaks, and they soak up gravy beautifully. Add a crisp green salad or roasted vegetables on the side for balance. For a casual weekend spread, I’ll set the slow cooker on the counter with a spoon and let everyone help themselves alongside simple mains like baked chicken, meatloaf, or store-bought rotisserie chicken.

Servings: 8

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

Lightly grease the inside of a 5- to 6-quart slow cooker with a small swipe of butter or neutral oil if you like (optional, not counted as an ingredient, just to help with sticking).

Add the peeled potato chunks to the slow cooker in an even layer. Pour the chicken broth evenly over the potatoes, then sprinkle the kosher salt over the top.

Dot the potatoes with the butter pieces, scattering them across the surface. Pour the heavy cream over everything; do not stir yet. The butter and cream will melt down into the potatoes as they cook.

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 smashed with a spoon or fork. Try not to open the lid too often, as that lengthens the cooking time.

Once the potatoes are fully tender, turn the slow cooker to WARM or keep it on LOW. Using a potato masher, mash the potatoes directly in the slow cooker until they are mostly smooth. For a more whipped, fibrous texture, switch to a sturdy whisk or a handheld electric mixer on LOW speed and beat until creamy and fluffy, with visible swirls of melted butter and cream. Do not overmix, especially if using russets, or the potatoes can become gluey.

Taste and add a pinch more salt if needed. If the potatoes seem too thick, stir in a splash of warm broth or cream (from your existing measurements if you reserved a bit, or just a tablespoon or two of extra liquid) until you reach your ideal consistency.

Smooth the top slightly but leave some rustic swirls so the melted butter and cream can pool in the ridges. Cover and keep on WARM for up to 2 hours, stirring occasionally so the edges don’t dry out. Just before serving, give the potatoes a quick stir and, if desired, dot with a tiny extra bit of butter for that glossy, just-whipped look.

For extra-rich flavor, you can swap half of the heavy cream for full-fat sour cream or plain Greek yogurt, but keep the total dairy to 1 cup so you still stay at exactly 5 main ingredients. If you need the potatoes to be vegetarian, use vegetable broth instead of chicken broth. For a milder flavor, use all heavy cream and skip the broth entirely, replacing it with water—this keeps the ingredient count the same but gives you a slightly sweeter, more neutral potato flavor. If you like a little texture, mash only partially so there are some small potato pieces left instead of fully whipping them. To keep the recipe weeknight-friendly, you can halve the recipe and use a smaller slow cooker, but check doneness a bit earlier since a smaller batch may cook faster. Food safety tips: Keep the slow cooker covered while cooking so the potatoes stay at a safe temperature and cook evenly. Once cooked, do not leave the slow cooker on the counter unplugged for more than 2 hours; either keep it on WARM, refrigerate leftovers promptly in shallow containers, or reheat thoroughly to at least 165°F before serving again. Use clean utensils each time you stir or serve to avoid cross-contamination when the potatoes are sitting on a buffet line.