My grandfather ate this exact meal every single night during the war. Three ingredients, impossibly creamy, and it kept his whole family fed for pennies.

This is the kind of humble, stick-to-your-ribs food that saw a lot of Midwestern families through hard times. My grandfather ate this exact meal every single night during the war: potatoes, margarine, and a pinch of salt. Three ingredients, impossibly creamy, and it kept his whole family fed for pennies. The slow cooker does the work now, but the spirit is the same—stretching a bag of potatoes into a comforting pot of silky mash that can sit warm until everyone straggles in from chores, work, or school.

Serve these creamy slow cooker potatoes just as they are, with a generous spoonful piled into a bowl and plenty of black pepper on top. If you have them, simple sides like canned green beans, frozen peas, or sliced tomatoes from the garden make a complete plate. They’re also wonderful under a fried egg, alongside any kind of sausage or ham scrap, or used as a soft bed for leftover stew or gravy. A slice of bread or a biscuit to swipe the bowl clean turns this into a full, old-fashioned farm supper.

Servings: 4-6

3 pounds russet or other starchy potatoes, peeled and cut into 1-inch chunks

Rinse the peeled, chunked potatoes under cool water and drain well. This keeps the mash from getting gluey while still letting them cook up soft and fluffy.

Lightly grease the inside of a 4- to 6-quart slow cooker with a small dab of margarine to help prevent sticking.

Add the potato chunks to the slow cooker. Pour in the 1 cup of water and sprinkle 3/4 teaspoon of the salt evenly over the potatoes.

Dot the potatoes with 4 tablespoons of the margarine, reserving the remaining 2 tablespoons for later. Cover the slow cooker with the lid.

Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender and easily fall apart when pierced with a fork.

Once the potatoes are soft, turn the slow cooker to WARM or OFF. There will be a small amount of starchy liquid in the bottom; do not drain it, as it helps create the creamy texture.

Add the remaining 2 tablespoons margarine and the remaining 1/2 teaspoon salt to the slow cooker. Using a potato masher, sturdy spoon, or hand mixer on low speed, mash the potatoes directly in the slow cooker until very smooth and fluffy. If they seem too thick, stir in a tablespoon or two of hot water at a time until they reach your desired creaminess.

Taste and adjust the salt if needed. Grind plenty of black pepper over the top if you like, then give the potatoes a final gentle stir so you see little flecks of pepper throughout the pale yellow mash.

Smooth the top of the potatoes slightly, dot with a bit more margarine if you can spare it, and cover with the lid. Keep on WARM for up to 2 hours, stirring occasionally, until ready to serve.

To serve, spoon the glossy, silky potatoes into bowls, making sure each serving has some of the melted margarine from the top. Add extra black pepper at the table for that old-fashioned, farmhouse touch.

To stay true to the spirit of a three-ingredient, wartime-style dish, this recipe relies only on potatoes, margarine, and salt, with black pepper as a traditional but optional addition. If you’d like to dress it up a bit when times are easier, you can stir in a splash of milk, canned evaporated milk, or a spoonful of sour cream for extra richness. A handful of shredded cheese or a spoonful of cream cheese will make it even silkier, though it won’t be quite as thrifty. For extra flavor without much cost, add a small minced onion or a pinch of garlic powder while the potatoes cook. If you need to feed more people, simply add another pound of potatoes and a bit more margarine and salt; the slow cooker is very forgiving. For a dairy-free version, use a non-dairy margarine that is labeled safe for cooking and suitable for your dietary needs. Food safety tips: Do not leave the potatoes on the WARM setting for more than 2 hours once they are cooked, as holding starchy foods too long in the temperature “danger zone” can encourage bacterial growth. Always start with clean, firm potatoes, discarding any that are soft, moldy, or heavily sprouted. If you cool leftovers, transfer them to shallow containers, refrigerate within 2 hours, and use within 3 to 4 days. Reheat thoroughly until steaming hot, adding a splash of water and a small pat of margarine to restore creaminess.