This 3-ingredient slow cooker Amish buttered potatoes recipe is the kind of quiet, dependable side dish I lean on for big spring holiday gatherings. It’s inspired by the simple, butter-rich potato dishes you find in Amish country—minimal seasoning, maximum comfort. Whole baby gold potatoes slowly bathe in salted butter and a touch of broth until they’re velvety inside and glossy on the outside, freeing you up to focus on the main event while the slow cooker does all the work.
Serve these potatoes straight from the slow cooker on warm, alongside roast ham, turkey, or a simple baked chicken. They’re especially good with green vegetables that bring a bit of freshness—think steamed green beans, asparagus, or a crisp salad with a tangy vinaigrette to balance the richness. Spoon some of the buttery cooking liquid over the potatoes and any plain vegetables on the plate; it acts like an instant, light pan sauce.
3-Ingredient Slow Cooker Amish Buttered Baby Gold PotatoesServings: 6
Ingredients
3 pounds whole baby gold potatoes, rinsed and well dried
1 cup (2 sticks / 226 g) salted butter, cut into chunks
1/2 cup low-sodium chicken broth or vegetable broth
Directions
Rinse the baby gold potatoes under cool water and pat them very dry with a clean kitchen towel. Keeping them whole helps them hold their shape and gives that lovely, glistening, round look when they’re finished.
Lightly grease the inside of a 4- to 6-quart slow cooker with a small swipe of the butter to prevent sticking and encourage an even glossy coating.
Place the whole baby gold potatoes into the slow cooker in as even a layer as possible. It’s fine if they pile up a bit; just avoid packing them in too tightly so the heat can circulate.
Scatter the butter chunks evenly over the potatoes, tucking some down between the potatoes so they melt and coat from all angles.
Pour the chicken or vegetable broth around the edges of the potatoes, not directly on top. This small amount of liquid helps create gentle steam and a buttery glaze without turning the potatoes into a soup.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork but still holding their shape. Avoid lifting the lid frequently, as that releases heat and can slow the cooking time.
Once the potatoes are tender, switch the slow cooker to the WARM setting. Use a large spoon to gently turn the potatoes in the buttery broth several times so every surface is coated in the glossy golden glaze.
Taste one potato and, if needed, adjust the seasoning at the table with a light sprinkle of salt and freshly ground black pepper to keep the base recipe at 3 ingredients. Serve the potatoes directly from the slow cooker, spooning some of the melted butter and broth over the top of each portion for extra sheen and flavor.
Variations & Tips
Because the base recipe is intentionally just three ingredients, think of variations as optional finishing touches you can add at the table. For a fresh spring twist, sprinkle warm potatoes with chopped fresh parsley, chives, or dill just before serving. If your crowd likes a little tang to cut the richness, offer a small bowl of sour cream or plain Greek yogurt on the side. For a subtly smoky note without adding more ingredients to the pot, serve with a grind of black pepper and a dusting of smoked paprika at the table. If you prefer a slightly thicker, more sauce-like glaze, remove the lid for the last 20 to 30 minutes on HIGH to let a bit of the liquid evaporate, then gently turn the potatoes in the concentrated butter. You can also make these dairy-forward by swapping half the broth for heavy cream, but only if your slow cooker runs gently on LOW; cream can scorch in very hot spots, so stir once or twice near the end. Finally, if you’re cooking for a smaller group, halve the recipe but keep the same timing and use a smaller slow cooker so the potatoes still sit in a cozy, mostly single layer for even cooking and that beautiful, glistening finish.
