A rich and comforting slow cooker potato side dish made with russet potatoes, cream soup, milk, and butter for an easy crowd-pleasing favorite.
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Calories: 320kcal
Equipment
- Slow Cooker
- knife
- cutting board
Ingredients
- 5 russet potatoes, sliced
- 10.5 oz cream of mushroom soup (or cream of chicken)
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp chopped chives (optional)
Instructions
- Lightly grease the slow cooker and layer sliced russet potatoes evenly on the bottom.
- Spread the cream soup evenly over the potatoes.
- Pour milk and melted butter evenly over the top.
- Season with salt, pepper, and optional garlic powder.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until potatoes are very tender and sauce is creamy.
- Optional: Sprinkle cheddar cheese on top 15–20 minutes before serving and allow it to melt.
Notes
For extra creaminess, stir in sour cream before serving. Mash a few potatoes for thicker sauce. Add cheddar cheese during the last 15–20 minutes for a cheesy finish.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 620mg | Potassium: 900mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 10mg