Slow Cooker Irish Potatoes

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and transforms them into something rich and deeply satisfying. There’s no need to boil anything or hover over the stove. I just toss everything in the slow cooker, and a few hours later, the house smells incredible and the potatoes are meltingly tender. It’s one of those dishes that’s incredibly flexible too—I can mash them chunky or smooth, keep them dairy-free or go all in with butter and sour cream. It works with almost any main dish, making it a staple in my meal rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks

• 1 medium yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1/2 cup (1 stick) unsalted butter, cut into pieces

• 1 cup low-sodium chicken or vegetable broth

• 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

• 1/4 cup sour cream (optional)

• 1/4 cup chopped fresh parsley

• 2 green onions, thinly sliced (green parts only), for garnish

Directions

1. I peel and cut the potatoes into 1 1/2-inch chunks, rinse them under cold water, and drain well.

2. In the bottom of my slow cooker, I layer the sliced onion and minced garlic. Then I pile the potato chunks on top and scatter the butter pieces over everything.

3. I sprinkle the salt, pepper, and thyme (if I’m using it), and then pour the broth over the top.

4. I cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender.

5. When the potatoes are done, I switch the cooker to WARM. I stir in the warm milk and sour cream (if using), then mash the potatoes right in the slow cooker to my preferred consistency.

6. I fold in the chopped parsley, check the seasoning, and add more salt, pepper, or milk if needed.

7. Just before serving, I top the potatoes with sliced green onions. If I’m not serving right away, I keep them on WARM and stir occasionally.

Servings and timing

This recipe serves 6 people. It takes about 15 minutes to prep and 3 to 6 hours to cook, depending on the slow cooker setting. I usually go with LOW and let the flavors build throughout the afternoon.

Variations

When I want to lean into a more traditional Irish flavor, I stir in finely sliced green onions and skip the sour cream for a lighter finish. If I’m craving something more like colcannon, I’ll sauté some finely shredded cabbage or kale and mix it in during the mashing stage. For a richer twist, I sometimes replace half the broth with heavy cream and stir in shredded Irish cheddar—this turns the dish into a cheesy, gratin-style side. Adding a bay leaf or a pinch of nutmeg can also deepen the flavor without overpowering the potatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I return the potatoes to the slow cooker or a saucepan over low heat, adding a splash of warm milk to loosen them up and stirring until smooth. These potatoes also hold well on the WARM setting for up to 2 hours if I need to keep them ready for guests.

FAQs

Can I leave the potato skins on?

Yes, I sometimes leave the skins on for added texture and nutrients, especially if I’m using thin-skinned Yukon Golds. Just be sure to scrub them well.

Can I make this recipe dairy-free?

Absolutely. I use dairy-free butter and a plant-based milk like oat or almond. I skip the sour cream or use a dairy-free version.

What if I don’t have a potato masher?

No problem—I’ve used a large fork or even a sturdy spoon in a pinch. If I want a smoother texture, I use a hand mixer briefly (just don’t overmix, or the potatoes can turn gummy).

Can I use other types of potatoes?

Yes, though I prefer Yukon Golds for their creamy texture. Red potatoes or Russets also work, but they may have slightly different consistency when mashed.

How can I make this ahead of time?

I cook and mash the potatoes completely, then refrigerate. When I’m ready to serve, I warm them up in the slow cooker or on the stove with a splash of milk to bring back the creaminess.

Conclusion

Slow cooker Irish potatoes are one of those comfort foods I keep coming back to. They’re simple to make, packed with flavor, and go with just about anything I’m serving. Whether I keep them classic or add my own twist, they always bring that cozy, homey feeling to the table. It’s the kind of dish that makes even an ordinary weeknight meal feel just a little more special.