If you’re looking for a comforting side dish that’s easy to make, look no further than Slow Cooker Amish Papa’s Pride Potatoes. This dish features tender potatoes coated in a rich, creamy sauce, making it a perfect addition to family dinners or gatherings. It’s a recipe that’s simple yet satisfying, sure to please everyone at the table.
Why Make This Recipe
You should make Slow Cooker Amish Papa’s Pride Potatoes because it’s effortless and requires minimal hands-on time. With just a few ingredients and your slow cooker doing most of the work, you can focus on preparing other parts of your meal. This recipe is also versatile enough to pair well with meats, salads, and other sides, making it a great choice for any occasion.
How to Make Slow Cooker Amish Papa’s Pride Potatoes
Ingredients
- 3 pounds russet potatoes, scrubbed well (peeled if you prefer)
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons dry ranch dressing mix
Directions
- Prepare the potatoes by scrubbing them well under cool running water. You may peel them if preferred.
- Cut the potatoes accordion-style using a sharp knife, slicing into thin cuts without cutting all the way through.
- Lightly grease the bottom and sides of a slow cooker.
- Arrange the accordion-cut potatoes in a single snug layer in the slow cooker.
- In a medium bowl, whisk together the condensed cream of chicken soup, melted butter, and dry ranch dressing mix until smooth.
- Pour the mixture evenly over the potatoes, ensuring it seeps into the cuts.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours until tender.
- Gently stir the sauce before serving and spoon the potatoes onto plates, ladling some sauce over each serving.
How to Serve Slow Cooker Amish Papa’s Pride Potatoes
Serve these delicious potatoes as a side dish with your favorite meats like chicken, pork, or beef. You can garnish with fresh herbs like parsley or chives for a pop of color. They also pair well with a fresh green salad or steamed vegetables for a complete meal.
How to Store Slow Cooker Amish Papa’s Pride Potatoes
To store leftovers, let the potatoes cool completely and transfer them to an airtight container. You can keep them in the refrigerator for up to 3 days. Reheat them in the microwave or on the stove over low heat, adding a little water or milk if they seem dry.
Tips to Make Slow Cooker Amish Papa’s Pride Potatoes
- Make sure to cut the potatoes thinly but don’t cut all the way through, as this allows the sauce to seep into the potatoes better.
- You can substitute the cream of chicken soup with cream of mushroom or a homemade cream sauce if you prefer.
- Experiment with different seasonings by adding garlic powder or pepper for extra flavor.
Variation
You can easily customize this dish by adding cheese! Sprinkle some shredded cheddar cheese over the potatoes in the last 30 minutes of cooking for a cheesy twist.
FAQs
1. Can I use other types of potatoes? Yes, you can use other types of potatoes like Yukon Gold or red potatoes, but russet potatoes are recommended for their texture.
2. Is there a vegetarian option? Yes! You can substitute the cream of chicken soup with a vegetarian equivalent and use vegetable broth for added flavor.
3. Can I make this dish ahead of time? You can prep and slice the potatoes in advance, then assemble everything in the slow cooker when you’re ready to start cooking.
Enjoy preparing this easy and delicious Slow Cooker Amish Papa’s Pride Potatoes for your next meal!
Amish Papa’s Pride Potatoes
Ingredients
Method
- Prepare the potatoes by scrubbing them well under cool running water. Peel if preferred.
- Cut the potatoes accordion-style using a sharp knife, slicing into thin cuts without cutting all the way through.
- Lightly grease the bottom and sides of a slow cooker.
- Arrange the accordion-cut potatoes in a single snug layer in the slow cooker.
- In a medium bowl, whisk together the condensed cream of chicken soup, melted butter, and dry ranch dressing mix until smooth.
- Pour the mixture evenly over the potatoes, ensuring it seeps into the cuts.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours until tender.
- Gently stir the sauce before serving and spoon the potatoes onto plates, ladling some sauce over each serving.
