Amish Creamed Corn Potatoes
Slow Cooker Amish Creamed Corn Potatoes are soft, creamy, and slightly sweet, with tender potatoes cooked right in a silky creamed corn mixture. This easy Crock-Pot side dish is perfect for busy weeknights or holiday dinners.
INGREDIENTS:
2 pounds russet or Yukon Gold potatoes Peeled and diced into roughly 1/2-inch cubes; leave some peel on if desired
2 14.75-ounce cans creamed corn
1 cup sour cream Full-fat preferred
4 tablespoons unsalted butter Cut into small pieces
1 teaspoon kosher salt Plus more to taste
1/2 teaspoon black pepper
DIRECTIONS:
Peel the potatoes if desired, then dice them into roughly 1/2-inch cubes, keeping the pieces as close in size as possible.
Place the raw diced potatoes in a 4- to 6-quart slow cooker and spread them evenly, then sprinkle the kosher salt and black pepper over the top.
Dollop the sour cream over the potatoes and scatter the butter pieces across the top.
Pour both cans of creamed corn evenly over the potatoes, sour cream, and butter, spreading it around so most of the potatoes are covered.
Gently stir everything together until the potatoes are coated and no large dry patches remain.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are very tender and the mixture is thick and creamy.
Stir well and taste for salt and pepper; if the mixture is too thick, add a small splash of milk or an extra spoonful of sour cream, or leave the lid off and cook on HIGH for 15 to 20 minutes if it is too loose.
Serve directly from the slow cooker or transfer to a serving bowl, and keep on WARM for up to 1 to 2 hours, stirring occasionally.