These Slow Cooker 3-Ingredient Amish Creamed Potatoes are the definition of simple, old-fashioned comfort food. My grandmother taught me this exact method years ago, and I still can’t get over how something so basic can taste so rich and cozy. It’s the kind of dish you make when you need to feed a crowd without spending much money or time—just potatoes, cream, and butter slowly bubbling away until the potatoes are tender and surrounded by a thick, golden-white cream sauce with browned edges. The recipe leans on that thrifty Amish-style approach: minimal ingredients, maximum comfort, and totally reliable for potlucks, holidays, or a random Tuesday night.
Spoon these creamed potatoes onto a warm plate alongside simple roasted chicken, meatloaf, or pan-seared pork chops. They’re also perfect next to ham, pot roast, or a big dish of green beans for a classic Midwestern-style meal. For a lighter pairing, add a crisp green salad or steamed broccoli to balance the richness. They hold well on a buffet, so they’re great for potlucks and holiday spreads—just keep the slow cooker on warm and let everyone serve themselves.
Slow Cooker 3-Ingredient Amish Creamed PotatoesServings: 8
Ingredients
4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch cubes
3 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or to taste, optional but recommended)
1/2 teaspoon black pepper (optional, for serving)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.
Peel the potatoes and cut them into 1/2- to 3/4-inch cubes so they cook evenly and keep their shape in the cream. Place all the potato cubes directly into the slow cooker crock.
Pour the heavy cream over the potatoes, making sure most of the potatoes are at least partially submerged. Scatter the butter pieces evenly over the top.
Sprinkle the salt over the potatoes and cream, if using. Gently stir to distribute the cream, butter, and salt without breaking up the potato cubes too much.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the cream is bubbling around the edges.
Once the potatoes are tender, gently stir from the bottom to coat all the cubes in the thickened cream and melted butter. The cream will have reduced into a rich, velvety sauce with some golden, slightly browned edges—fold those flavorful bits into the potatoes.
If the sauce looks too thin, remove the lid and cook on HIGH for another 15 to 30 minutes, stirring once or twice, until it thickens to your liking. If it’s thicker than you prefer, stir in a splash more cream or a bit of milk to loosen.
Taste and adjust the seasoning with a little more salt if needed. Spoon the creamed potatoes onto warm plates, making sure to ladle plenty of the thick cream sauce over the top. Add a light sprinkle of black pepper if you like and serve hot.
Variations & Tips
To stay true to the 3-ingredient spirit, the core of this recipe is just potatoes, heavy cream, and butter, but you can still play around a bit. For a slightly lighter version, swap part of the heavy cream for whole milk, knowing the sauce will be a bit less thick and rich. If you want a more mashed-style texture, use a potato masher right in the slow cooker at the end of cooking, leaving some small chunks for a rustic feel. For a subtle flavor boost that still feels traditional, you can add 1 small finely minced onion or 1–2 minced garlic cloves with the potatoes (this technically adds ingredients, but it keeps the same cozy vibe). A handful of shredded cheddar or Swiss stirred in at the end will turn this into a cheesy creamed potato dish. For make-ahead prep, you can peel and cube the potatoes up to 24 hours in advance; store them fully submerged in cold water in the fridge and drain well before adding to the slow cooker so you don’t water down the cream. Food safety tips: Always keep the potatoes and cream refrigerated until you’re ready to cook. Use a slow cooker that’s at least 5 quarts so it heats evenly and reaches a safe temperature quickly. Once cooked, keep the potatoes on the WARM setting for up to 2 hours; after that, cool leftovers promptly and refrigerate in a shallow container. Reheat leftovers thoroughly until steaming hot before serving, adding a splash of cream or milk if they’ve thickened in the fridge.
