I don't know what happens in that slow cooker but these come out like silk every single time.

These 3-ingredient slow cooker velvet whipped potatoes are what I make on busy summer evenings when I want something that tastes like I fussed, but I really didn’t. Peeled, cubed gold potatoes go into the slow cooker and somehow come out like silk—no fancy tools, no cream, just simple pantry ingredients and low, gentle heat. This is very much a Midwestern, family-style comfort dish: cozy enough for Sunday dinner, but easy enough for a weeknight when you’re juggling kids, work, and whatever else life throws at you.

Serve these velvet whipped potatoes in a wide, shallow bowl so you can make a little butter pool in the center and sprinkle chives over the top. They’re perfect alongside grilled chicken, pork chops, or burgers in the summer, and they soak up gravy beautifully if you’re doing meatloaf or roast. I like to put them on the table with a simple green salad, corn on the cob, or roasted vegetables. For kids, they’re wonderful as a soft base under sliced sausages or chicken tenders, and leftovers make an easy topping for shepherd’s pie or a cozy lunch bowl with frozen peas and shredded cheese.

Servings: 6

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

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of the butter to help keep the potatoes from sticking.

Add the peeled, 1-inch cubed gold potatoes to the slow cooker and spread them into an even layer so they cook evenly.

Pour 1 cup of the whole milk over the potatoes. Dot the top with 4 tablespoons of the salted butter, cutting it into small pieces so it melts evenly.

Cover the slow cooker with the lid and cook on HIGH for 3 to 3 1/2 hours or on LOW for 5 to 6 hours, until the potatoes are very tender and easily crushed with a spoon. Do not stir during cooking; keeping the lid on helps create that silky texture.

Once the potatoes are tender, turn the slow cooker to WARM or OFF. Using a potato masher, mash the potatoes directly in the slow cooker until mostly smooth and the milk and butter are incorporated.

Add the remaining 1/2 cup milk a little at a time, mashing and stirring as you go, until the potatoes look very smooth and almost glossy. You may not need all of the milk, or you may prefer it all—stop when the texture feels like soft velvet. Taste and add a pinch of salt if needed, depending on how salty your butter is.

For extra-silky potatoes, switch to a sturdy whisk and whip the potatoes in the slow cooker for 1 to 2 minutes, scraping down the sides as needed, until they are fluffy and creamy with no big lumps.

Spoon the whipped potatoes into a rustic serving bowl. Make a shallow well in the center and add the remaining 2 tablespoons of salted butter so it melts into a small butter pool. If you like, sprinkle chopped fresh chives over the top for color and a gentle onion flavor.

Serve warm right away, or keep the slow cooker on WARM for up to 1 hour, stirring occasionally and adding a splash of milk if the potatoes thicken too much.

For picky eaters, you can skip the chive garnish and serve the potatoes plain with just the butter pool in the center. If your kids like cheese, stir in 1/2 to 1 cup of shredded mild cheddar or Colby Jack during the whisking step for cheesy velvet potatoes. For extra richness, you can replace 1/2 cup of the milk with half-and-half, but keep the total liquid about the same so the texture stays silky and not soupy. If you prefer a lighter version, use 2% milk and reduce the butter by 2 tablespoons; the slow cooker still helps the potatoes break down into a very soft, creamy mash. To add a little grown-up flavor for guests, stir in a spoonful of prepared horseradish or a clove of roasted garlic at the end. Food safety tips: Always start with clean, peeled potatoes and cut away any green spots or sprouts before cooking. Keep the lid on the slow cooker while cooking so the potatoes reach a safe temperature quickly and evenly. Do not leave the potatoes sitting at room temperature; either serve them hot, keep them on WARM for no more than about 2 hours total, or cool and refrigerate within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot, adding a splash of milk to loosen them if needed, and use refrigerated leftovers within 3 to 4 days.