Garden Spot Moments
Small Town View- New Holland, Pennsylvania
More than 5000 people call the borough of New Holland home. Highway 23
Slow Cooker Recipe
Company Potatoes
One of the best things about a slow cooker is that you turn it on, and it does the work for you. And, this is so true with this recipe!
This is a homerun as a side dish for any holiday meal. It takes a bit of planning ahead—you should ideally cook the potatoes the day before you want to serve them—but that just means you have less to do the day of your big event.
The potatoes are rich and creamy and …well, writing about them is making me hungry! They are plain-down comforting on a cold winter day.
Into the slow cooker they go, and that’s the last you’ll think about them until you serve them alongside your turkey or ham this holiday season.
Company Potatoes
Fix-It and Forget-It Christmas Cookbook, page 225
Makes 6-8 servings
Prep Time: 20 minutes (if the potatoes are already cooked, cooled, and shredded)
Cooking Time: 4 hours
Ideal slow cooker size: 3½- to 4-qt.
Ingredients:
6 medium-sized potatoes, cooked,* cooled, and shredded
2 cups shredded cheddar cheese
1/3 cup finely chopped onions
half a stick (4 Tbsp.) butter, melted
1 tsp. salt
¼ tsp. pepper
1 ½ – 2 cups sour cream
Butter
1. Combine potatoes, cheese, onions, melted butter, salt, pepper, and sour cream in slow cooker. Dot with butter.
2. Cover. Cook on Low 4 hours.
*To prepare cooked potatoes for Step 1, first peel potatoes. Place whole potatoes in stockpot. Add at least an inch of water to stockpot. Cover. Cook on stovetop over medium heat until soft.
Check frequently to make sure potatoes aren’t cooking dry. Add water if needed.
Cool potatoes to room temperature. Then refrigerate 4-8 hours, or until thoroughly chilled. Shred into slow cooker.
Continue with Step 1 above.
I have made something similar to this with my slow cooker but I substituted a can of Campbell’s Cream of Chicken and Mushroom soup for the second cup of sour cream. So very delicious and it goes well with a glazed ham.
This sounds yummy, I will try it very soon!
Sour cream in mashed potatoes – I hate the sour taste. I make them the traditional way with lots of butter and milk. They can be kept warm in the slow cooker until ready to serve.
yuck I agree no sour cream…
You would be amazed how substituting mayo for the milk makes a super creamy mashed potato dish.>
Could you pre-cook the whole potatoes in a slow cooker as well instead of on the stovetop? About how long would that take?
Hi Elsie! Yes, we love using our slow cooker to cook whole potatoes. We recommend peeling the potatoes first (if you’re making this Company Potatoes recipe), then pricking them with a fork, and wrapping them in foil. Typically, we put them in the slow cooker and cook them on High 2½ – 4 hours or on Low 8 – 10 hours. However, because these potatoes are peeled, they probably won’t take quite as long to cook. Be sure to keep an eye on the peeled potatoes as they cook so they are soft, but not over-done. Thanks for asking!
This looks delicious, i will be trying them this weekend!
I am a lover of shortcuts during the holidays. When I make these I use frozen shredded or diced potatoes. SO much faster. I also substitute about half the sour cream with cream of chix soup.
Do you think you could use frozen ore-ida hashbrowns? That might cut down on the prep time.
Hi Amy! We have not used frozen Ore-Ida Hash Browns in this recipe, however, we think you could substitute these for the shredded potatoes. Be sure they are defrosted before combining them with the rest of the ingredients in Step 1. Happy slow cooking!
Folks, I’ve made this for years using hash browns or even O’brien potatoes found in the freezer section. Instead of just sour cream, use a 16 ounce container of sour cream and 1 can of either cream of mushroom or cream of chicken soup. If you decide to bake it instead, put it in the oven at 350 degrees for about an hour. During the last 1/2 hour of baking, top with french fried onions or croutons. Soooo Yummy! (Unfortunately, you’ll never have any leftovers!)
Do you think you could use a ricer instead of a shredder? I have a shredder disk on my food processor and a ricer.
Hi Suzan! If you are choosing between a shredder disk and a ricer, we recommend using the shredder. Company Potatoes are very soft and creamy and we think the ricer will make the Company Potatoes too mushy. Thanks for asking!
I use the Simply Potatoes hashbrowns rather than cooking the potatoes. I also put crushed corn flakes on top. You can also substitute the Philladelphia Cream Cheese sauce for a change… it comes in several flavors.
How many of the frozen hash browns do you use in place of the 6 potatoes?
this sounds like a great idea for the holidays!! We will be trying it!!!!!
what about adding ham right to this in the crock pot? I will be gone for part of the day and then having people over later so wonder if that would work….
I have made what were called “Funeral Potatoes” by my Irish neighbor. One bag of Ore Ida frozen hasbrowns, 2 cans of cream of Potato soup 16 oz container of sour cream, a whole bag of shredded sharp cheddar. Bake til its crispy brown temp depending on whatever else you are cooking. If they are in alone 350 for 60-75 min. They are amazing.Also you can substitute any of the ingredients.
> SOUNDS SO GOOD. THINK I WILL FIX THAT FOR CHRISTMAS EVE SUPPER WITH MY HAM.CAN I DOUBLE THE RECIPE? I WILL BE FEEDING A CROWD. THANKS
Add some chopped green chili and a little milk to give your potatoes a little kick. Awesome!
Think these would be good with a beef roast as well?
I received a crock pot as a gift and the instructions say to only add sour cream to a recipe during last 2 hours of cooking,does this apply to this recipe?