Slow Cooker Irish Potatoes
235
18
1.30k
I’ve been making these slow cooker Irish potatoes for years—especially when I need hands-off comfort food for a crowd. Creamy Yukon Golds, slow-sweated onions, and butter that melts into every nook make this a perfect make-ahead side for weeknight dinners, holiday spreads, or a cozy Sunday supper.
If you like one-pot, low-lift potato dishes, you might also enjoy the hearty flavors in this slow cooker cabbage, potatoes, and smoked sausage recipe.
What makes this recipe special
Slow cooker Irish potatoes are basically mashed potatoes with less fuss. Instead of standing at the stove, you layer potatoes, onions, garlic, and butter, add a splash of broth, and let the slow cooker do the work. The result is tender, flavorful potatoes that take on the sweetness of slow-cooked onions and the richness of butter and cream.
“Comfort food that behaves itself—rich, buttery, and ready when you are. The slow cooker turns potatoes into pure bliss.” — a regular at my dinner table
Why try this? It’s ideal for feeding a crowd, saving hands-on time, and getting consistent results even if you’re distracted. Yukon Golds add natural creaminess, so you need less dairy for a silky texture.
How this recipe comes together
Step-by-step overview:
- Peel and chunk Yukon Gold potatoes so they cook evenly.
- Layer sliced onion and garlic in the slow cooker, then add the potatoes and dot with butter.
- Season simply with salt, pepper, and optional thyme, and pour in broth.
- Cook on LOW for 5–6 hours or HIGH for 3–4 until potatoes are very tender.
- Mash right in the slow cooker with warmed milk/half-and-half and optional sour cream.
- Finish with fresh parsley and green onions for brightness.
This sets expectations: hands-on time is under 20 minutes, cook time depends on setting, and the slow cooker keeps the potatoes warm until serving.
Key ingredients
What you’ll need:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks (Yukons hold shape and mash creamy)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup unsalted butter, cut into pieces
- 1 cup low-sodium chicken or vegetable broth (substitute all-vegetable for vegetarian)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup whole milk or half-and-half, warmed (use warmed for smoother mashing)
- 1/4 cup sour cream (optional, for tang and extra creaminess)
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced for garnish
Notes: If you prefer dairy-free, swap butter for olive oil and use a creamy plant milk; omit sour cream or use a dairy-free alternative. Pairing these with something bready works great—try this slow cooker Irish soda bread for a St. Patrick’s Day-style meal.
How to prepare it
Step-by-step instructions:
- Prep the potatoes: Peel and cut potatoes into roughly 1 1/2-inch chunks. Rinse under cold water and drain well to remove excess starch.
- Layer the base: Place the sliced onion and minced garlic in the bottom of the slow cooker. Scatter the potato chunks on top.
- Add butter and seasonings: Scatter butter pieces over potatoes. Sprinkle kosher salt, black pepper, and dried thyme evenly.
- Add broth: Pour the cup of broth over everything. It’s okay if the potatoes aren’t fully submerged.
- Cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until potatoes are very tender and break apart with a fork.
- Mash: Switch the slow cooker to WARM. Add warmed milk or half-and-half and the sour cream (if using). Mash to your preferred texture—smooth or a little chunky.
- Finish and season: Stir in chopped parsley. Taste and adjust salt and pepper. If the mash is too thick, add more warm milk a tablespoon at a time.
- Garnish and serve: Sprinkle sliced green onions over the top just before serving and keep the slow cooker on WARM until ready.
These directions keep the work steps short and active so even busy cooks can follow without fuss.
Best ways to enjoy it
Serving suggestions:
- Classic holiday side: Serve alongside roast beef, glazed ham, or roasted chicken.
- For a St. Patrick’s spread: Pair with corned beef and the slow cooker green beans, ham, and potatoes for a full make-ahead feast.
- Weeknight comfort: Top with a spoonful of braised greens or leftover gravy.
- For a loaded mash: Finish with crispy bacon, shredded cheddar, and chives.
Plating tip: Spoon into a warm serving bowl, make a shallow well, drizzle a little melted butter, and sprinkle parsley and green onions for color.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freezing: Portion into freezer-safe containers. Freeze up to 2 months. Texture may change slightly; creamier varieties freeze best if you add extra milk when reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of milk, or microwave in short bursts, stirring between intervals. For large batches, return to the slow cooker on LOW with a little warmed milk until heated through.
Food safety: Discard any potatoes left at room temperature for more than 2 hours to avoid the risk of bacterial growth.
Pro chef tips
Helpful cooking tips:
- Cut uniform chunks so potatoes cook evenly.
- Rinse and drain potatoes after cutting to remove surface starch—this helps with a silky texture.
- Warm the milk before adding to the mash; cold milk lowers the temperature and can make the mash gluey.
- If you want ultra-silky potatoes, use a potato ricer or food mill after cooking. For rustic texture, mash by hand and leave small lumps.
- Don’t overdo the liquid: start with 1 cup of broth and add warmed milk only when mashing to control consistency.
- If the slow cooker runs hot and potatoes start to break down early, reduce cook time or check earlier—you want tender, not falling-apart.
Recipe variations
Creative twists:
- Cheesy: Stir in 1 cup shredded sharp cheddar and a tablespoon of Dijon for a tangy, creamy version.
- Herb-forward: Swap dried thyme for fresh rosemary and chives. Add fresh herbs at the end to keep bright flavor.
- Vegan: Use olive oil instead of butter, vegetable broth, and a plant-based creamer or unsweetened soy/pea milk; add a dollop of mashed avocado or cashew cream for richness.
- Spicy: Fold in chopped roasted jalapeño or a pinch of smoked paprika for depth.
- Colcannon-style: Stir in shredded cabbage or kale that’s been softened in the slow cooker for an Irish classic; for a slow-cooker colcannon inspiration, see a similar approach at Tasty Ever After’s recipe.
FAQ
FAQ
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes—russets will make a fluffier mash but can be a bit drier. Yukon Golds offer a naturally creamy texture and hold together well in slow cooking.
Q: How do I prevent watery potatoes?
A: Drain any excess liquid before mashing and add warm milk or cream gradually. If they’re watery after mashing, simmer uncovered for a few minutes in the slow cooker to evaporate excess moisture.
Q: Can I cook this on HIGH all the time?
A: HIGH works (3–4 hours) but keep an eye near the lower end of the time range. LOW yields more predictable, even tenderizing and less chance of the potatoes breaking down too much.
Q: Is it safe to keep the slow cooker on WARM for serving?
A: Yes—WARM keeps food at a safe holding temperature. Do not leave food on WARM for more than 4 hours if it has been sitting at serving temperature; for long events, replenish with freshly made batches.
Q: Can I prep this the night before?
A: Yes. Layer everything in the slow cooker, cover tightly, and refrigerate overnight. Bring the slow cooker to room temperature for 30 minutes before turning it on, and extend cook time slightly if starting from chilled ingredients.
Conclusion
This slow cooker method is a reliable, low-effort way to produce creamy, crowd-pleasing potatoes with minimal babysitting. For extra inspiration, check out a similar take in this Slow Cooker Irish Potatoes Recipe – A Year of Slow Cooking. If you want a cabbage-forward side with the same leisurely cooking approach, see this Slow Cooker Colcannon Potatoes – Tasty Ever After. And for a soupier, spoonable potato option made in the slow cooker, here’s an idea from Slow Cooker Irish Potato Soup – The Gingered Whisk.
Slow Cooker Irish Potatoes
Ingredients
Method
- Peel and cut potatoes into roughly 1 1/2-inch chunks. Rinse under cold water and drain well to remove excess starch.
- Place the sliced onion and minced garlic in the bottom of the slow cooker. Scatter the potato chunks on top.
- Scatter butter pieces over the potatoes. Sprinkle kosher salt, black pepper, and dried thyme evenly.
- Pour the cup of broth over everything. It’s okay if the potatoes aren’t fully submerged.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until potatoes are very tender and break apart with a fork.
- Switch the slow cooker to WARM. Add warmed milk or half-and-half and the sour cream (if using). Mash to your preferred texture—smooth or a little chunky.
- Stir in chopped parsley. Taste and adjust salt and pepper. If the mash is too thick, add more warm milk a tablespoon at a time.
- Sprinkle sliced green onions over the top just before serving and keep the slow cooker on WARM until ready.
