These 4-ingredient slow cooker Amish creamed potatoes are my go-to when I want Easter dinner handled hours before everyone shows up. The recipe is inspired by simple Amish-style comfort cooking—nothing fussy, just tender baby red potatoes simmered low and slow in a rich, velvety cream sauce. You toss everything into the slow cooker after breakfast, and by the time your spring gathering rolls around, you’ve got a bubbling, creamy side dish that tastes like you hovered over the stove all afternoon (even though you didn’t).
Serve these creamed potatoes straight from the slow cooker on the warm setting so they stay hot and silky during your Easter meal. They’re wonderful alongside ham, roast chicken, or a simple pork loin, plus a bright green vegetable like steamed green beans, roasted asparagus, or a crisp salad to balance the richness. A basket of warm rolls or buttered bread is perfect for soaking up the extra cream sauce, and if you’re feeding a crowd, these potatoes pair nicely with other make-ahead casseroles and a big fruit salad.
4-Ingredient Slow Cooker Amish Creamed Potatoes
Servings: 8
Ingredients
3 pounds baby red potatoes, scrubbed and halved
2 cups heavy cream
4 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons kosher salt (plus more to taste)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help keep the creamy sauce from sticking around the edges.
Place the halved baby red potatoes into the slow cooker. If any potatoes are much larger than the others, cut them into quarters so they cook at the same pace and get equally tender.
Sprinkle the kosher salt evenly over the potatoes so the seasoning reaches all the way through as they cook in the cream.
Pour the heavy cream over the potatoes, making sure most of them are touching the cream so they can soak it up and turn soft and velvety.
Dot the top of the potatoes and cream with the pieces of butter, spacing them around the surface so they melt down evenly into the sauce as the mixture heats.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork and the cream is bubbling gently around the edges.
Once the potatoes are tender, gently stir from the bottom with a wooden spoon or spatula to coat every piece in the thickened cream and melted butter, being careful not to break the potatoes down too much—you want them coated and nestled in the sauce, not mashed.
Taste the sauce and potatoes, then add a pinch or two more salt if needed. If the sauce is a little thinner than you like, leave the lid off and cook on HIGH for 10 to 15 minutes, stirring once or twice, until it reduces slightly and looks glossy and creamy.
Turn the slow cooker to WARM for serving. Give the potatoes a final gentle stir right before they go on the table so they look like a glistening, creamy mass nestled in a rich white sauce, ready for everyone to scoop alongside their Easter favorites.
Variations & Tips
For families with picky eaters, keep the base recipe as written and offer toppings on the side—shredded cheese, chopped cooked bacon, or sliced green onions—so everyone can dress their own portion.
If you like a bit more flavor but still want to keep things simple, you can swap 1/2 teaspoon of the salt for 1/2 teaspoon of garlic salt or add a small pinch of black pepper without changing the 4-ingredient nature of the recipe.
To make the sauce even richer for a special holiday, stir in an extra tablespoon of butter at the end, or gently mash just a few of the potatoes right in the slow cooker to naturally thicken the cream.
For a lighter version, you can use half-and-half instead of heavy cream; the sauce will be a bit thinner and less velvety, but still comforting.
If you need to hold the dish for longer before serving, add a splash of cream and stir gently every 30 minutes on WARM to keep everything glossy and prevent the edges from drying out.