Use one simple main ingredient for all of these different slow cooker potatoes, including recipes for mashed potatoes, hash browns, cheesy potatoes, sweet potatoes, potato casserole, red potatoes and more.
Sour cream and cream cheese give richness to these smooth make-ahead potatoes from Trudy Vincent, Valles Mines, Missouri. "They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required," she remarks.
"I adapted this recipe for my slow cooker so I could bring these cheesy potatoes to a potluck picnic," relates Becky Weseman of Becker, Minnesota. "Canned soup and Frozen hash browns make this dish easy to assemble."
In Holley, New York, Elaine Ryan puts her slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken.
For a comforting side dish that feeds a crowd, try these saucy slow-cooked potatoes sent in by Melissa Marzolf of Marysville, Michigan. A simple topping of buttered croutons covers the creamy combination.
Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese.—lightningbug, Taste of Home Online Community
During the holidays, using your slow cooker not only frees up oven space, but time, too! Sweet potatoes are a must on our family menu, and this no-fuss version will have everyone thinking you spent hours in the kitchen.—Pamela Allen, Marysville, Ohio
For a wonderful holiday meal with only a fraction of the work, consider Deborah Randall's savory submission. "This special slow-cooked dinner is delicious," she writes from Abbeville, Louisiana. "I serve it with green beans and French bread."
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a Southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn.—Erin Chilcoat, Smithtown, New York