Someone at the church potluck asked if these were from a restaurant. I just smiled and took my empty slow cooker home.

These 4-ingredient slow cooker Sunday supper smashed potatoes are the kind of dish that quietly steals the show at a church potluck. They taste like something you’d get alongside a roast at a cozy little restaurant, but they’re made with simple pantry ingredients and peeled, quartered white potatoes. They cook low and slow in the crockpot while you’re at church or running errands, then get smashed right in the pot until they’re creamy, buttery, and just rustic enough to feel homemade. Someone actually asked if mine were from a restaurant once—I just smiled, scraped out the last spoonful, and took my empty slow cooker home.

Serve these smashed potatoes in a wide white bowl with a generous pat of butter melting in the center and a sprinkle of chopped chives or green onion on top. They’re perfect with Sunday roasts, meatloaf, grilled chicken, or pork chops, and they soak up gravy beautifully. Add a simple green salad or steamed green beans and some dinner rolls or crusty bread to round out the meal. They also reheat well, so they’re handy for weeknight leftovers alongside rotisserie chicken or a skillet of sausages.

Servings: 8

3 pounds white potatoes, peeled and quartered

Prep the potatoes: Peel the white potatoes and cut them into quarters so they cook evenly. Aim for pieces that are roughly the same size.

Load the slow cooker: Add the peeled, quartered potatoes to a 5- to 6-quart slow cooker. Pour in the chicken broth, then sprinkle with the salt and pepper. Dot the top with the chunks of butter.

Cook low and slow: Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours, until the potatoes are very tender and easily pierced with a fork. They should almost fall apart when you press them.

Warm the cream: About 10 minutes before the potatoes are done, gently warm the heavy cream (or half-and-half) in a small saucepan or in the microwave until just warm to the touch, not boiling. This helps keep the potatoes silky instead of gummy.

Drain off excess liquid if needed: If there is a lot of broth left at the bottom of the slow cooker, carefully ladle out most of it, leaving just a thin layer (about 1/4 cup). You can save the extra liquid in the fridge to loosen leftovers later, if you like.

Smash the potatoes: Pour about 3/4 cup of the warm cream into the slow cooker. Using a potato masher, smash the potatoes right in the crock until they are mostly smooth but still a little rustic, adding more warm cream a splash at a time until they reach your preferred creamy consistency.

Taste and adjust: Taste the smashed potatoes and add more salt and pepper if needed. If they seem a bit thick, stir in a little more warm cream or some of the reserved broth until they’re soft and spoonable.

Serve restaurant-style: Transfer the smashed potatoes to a wide serving bowl (or serve straight from the slow cooker to keep them warm). Make a shallow well in the center and add an extra tablespoon or two of butter so it melts into a glossy pool. Sprinkle with chopped chives or green onions for color and that “restaurant” finish.

Keep warm for serving: If you’re taking these to a potluck or serving later, set the slow cooker to WARM, cover, and stir occasionally. Add a splash of warm cream or broth if they thicken too much as they sit.

Make-ahead tip: You can peel and quarter the potatoes up to 24 hours ahead and store them in a bowl of cold water in the fridge. Drain and pat dry before adding to the slow cooker so they don’t get watery. For extra-rich potatoes, swap half of the broth for more cream and add 2 to 4 tablespoons more butter. For a lighter version, use half-and-half or whole milk instead of heavy cream and reduce the butter to 6 tablespoons; they’ll still be creamy, just a little less decadent. Flavor twists: For garlic lovers, add 3 to 4 peeled whole garlic cloves to the slow cooker with the potatoes so they mellow as they cook, then smash them right in. For a “loaded baked potato” feel, stir in 1 cup shredded cheddar cheese and 1/2 cup sour cream at the end, then top with extra cheese, chives, and crumbled cooked bacon. If serving picky eaters, keep the base recipe plain and set out toppings like shredded cheese, bacon bits, and chives in little bowls so everyone can customize their own scoop. Potato choices and texture: This recipe is written for white potatoes, which give a nice balance of creamy and slightly chunky when smashed. If you use russet potatoes, they’ll be fluffier and may need a bit more warm cream to stay moist. With Yukon golds, you’ll get a naturally buttery flavor and deeper yellow color. For the best texture, avoid overworking the potatoes—mash just until creamy. Using a hand mixer on low is okay for a very smooth style, but don’t beat them too long or they can turn gluey. Food safety and slow cooker tips: Always start with clean, peeled potatoes and a clean slow cooker. Don’t leave cooked potatoes sitting at room temperature for more than 2 hours; after serving, cool leftovers quickly and refrigerate in a shallow container. Reheat leftovers thoroughly to at least 165°F (74°C), adding a splash of milk, cream, or broth to loosen them. When transporting to potlucks, keep the potatoes hot in the slow cooker on WARM and plug in as soon as you arrive. If you’ll be traveling more than 2 hours without power, cool and transport in a chilled container instead, then reheat fully before serving.