Servings: 6 to 8
If you are looking for the ultimate, old-fashioned, stick-to-your-ribs side dish, these Slow Cooker Amish Papa’s Pride Potatoes are it. They feature perfectly tender russet potatoes, sliced accordion-style to catch every drop of a rich, savory, and creamy sauce. Made with just four simple ingredients—including a secret blend of condensed soup, melted butter, and dry ranch mix—this recipe is pure, effortless comfort food.
It is the perfect side dish for a Sunday roast, a holiday ham, or a weeknight dinner when you want something hearty without a lot of fuss. Because the slow cooker does all the work, you can set it in the morning and come home to a warm, bubbling dish that smells absolutely incredible.
Why This Recipe Works
The accordion slicing technique is the secret to this dish’s success. By making deep cuts into the potatoes without slicing all the way through, you create little pockets that trap the creamy sauce. As the potatoes cook low and slow, they release their own moisture, which mixes with the butter and soup to create a velvety, flavorful gravy right in the pot. The dry ranch dressing mix adds an incredible savory, herbaceous punch that takes the flavor completely over the top.
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: Scrub the russet potatoes well under cool running water, removing any dirt and blemishes. You can peel them if your family prefers, but leaving the skins on gives a rustic, old-fashioned feel.
- Cut the potatoes accordion-style: Working one potato at a time, place it lengthwise between two wooden spoon handles or chopsticks to act as guards. Using a sharp knife, slice across the potato into thin, even cuts about 1/8 to 1/4 inch apart, stopping when the knife hits the spoon handles so you don’t cut all the way through. The potato should stay in one piece but open like an accordion or fan. Repeat with all potatoes.
- Arrange potatoes in the slow cooker: Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a bit of butter or cooking spray. Lay the raw accordion-cut russet potatoes in a single snug layer on the bottom, tucking them in so they stand or lean with the cuts facing up as much as possible. It’s fine if they overlap slightly, but keep them mostly in one layer for even cooking.
- Mix the 3 secret ingredients: In a medium bowl, whisk together the condensed cream of chicken soup, melted butter, and dry ranch dressing mix until smooth and well combined. This simple mixture is what gives the potatoes that rich, savory, almost “what’s-in-this?” flavor.
- Coat the potatoes: Pour the soup-butter-ranch mixture evenly over the accordion-cut potatoes in the slow cooker, making sure to drizzle it into the cuts as best you can. Use a spoon to gently spread it around so every potato is kissed with the sauce. Don’t add extra liquid; the potatoes will release moisture as they cook.
- Slow cook until tender: Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the edges of the slices are soft and creamy. Avoid lifting the lid too often, as that releases heat and can lengthen cooking time.
- Serve: Once the potatoes are tender, give the sauce around them a gentle stir to loosen it from the bottom, being careful not to break the potatoes apart too much. Spoon the potatoes onto plates, making sure to ladle some of the buttery, ranch-scented sauce over each serving. Serve hot right from the crock for that cozy, family-style feel.
Tips for the Best Results
Choose the right potatoes. Russet potatoes work beautifully here because they get fluffy on the inside and absorb the sauce well. Yukon Gold potatoes are also a great choice if you prefer a creamier, waxier texture.
Use the spoon trick. If you don’t have wooden spoons or chopsticks, you can place the potato in a large slotted spoon to act as a guard while you slice. This prevents the knife from going all the way through.
Don’t add water. It is tempting to add liquid to the slow cooker, but the potatoes will release plenty of their own juices. Adding water will make the sauce thin and soupy instead of rich and creamy.
Keep the cuts facing up. Arrange the potatoes so the cuts are facing upward. This allows the sauce to seep down into all those little crevices as it cooks, flavoring every single bite.
Watch the cooking time. Slow cookers vary in temperature. Start checking the potatoes at the 5-hour mark on LOW. They are done when a fork slides in easily with no resistance.
Storage and Serving
Store any leftover potatoes and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven, adding a splash of milk or broth if the sauce has thickened too much in the fridge. These potatoes are the perfect accompaniment to roast chicken, meatloaf, steak, or a holiday ham.
Rich, savory, and incredibly comforting, these Slow Cooker Amish Papa’s Pride Potatoes are a side dish that will quickly become a family favorite.