Easy Slow Cooker 4-Ingredient Smashed Potato Bake

This slow cooker 4-ingredient smashed potato bake is a wonderful, easy side dish that pairs well with almost any dinner! It takes a bag of baby potatoes and turns them into something totally delicious and savory. Honestly, this comfort food dish is so good, everyone will be asking for more!

Since you’ll be making this in the slow cooker, there’s no need to boil a large pot of water or heat up your kitchen to make this side dish! Just toss the potatoes in your slow cooker, let them get tender all day long, then smash them down. It doesn’t take much hands-on time, which means you can spend more time with your family or doing whatever you need to do!

Why You Will Love This Recipe

You will be obsessed with how amazingly tender these baby potatoes get in the slow cooker! Because they’re cooking slowly, they’ll turn out so soft and creamy that they’ll practically melt in your mouth. When you smash them down and drizzle on some garlic butter and sprinkle parmesan cheese on top, the edges will be totally delicious and full of flavor!

The great thing about this recipe is that there is very little cleanup once you’re done eating! Since everything gets cooked and prepared in the slow cooker, there are no extra dishes or pans to clean up. It’s a total no-fuss recipe for busy weeknights!

The Ingredients

Here are the ingredients you will need to make this easy side dish: baby yellow potatoes, butter, garlic powder, and grated parmesan cheese.

Baby Yellow Potatoes

Baby yellow potatoes work really well here because they’re naturally buttery and creamy. They don’t need to be peeled, either – just rinse them off, then toss them whole into the slow cooker! Baby red potatoes will work just as well if that’s what you have on hand; they’re just a little bit more waxy in texture but will still smash nicely.

Unsalted Butter

Butter is added to these smashed potatoes to add extra richness and flavor. It also helps to give the smashed edges a bit of texture and crispness. It’s melted and poured over the potatoes so all of the little crevices will get covered in all the flavors! For a dairy-free option, I highly recommend using a high quality olive oil, which imparts a delightful, fruity taste.

Parmesan Cheese

Parmesan offers a wonderfully sharp and salty flavor that cuts through the richness of the butter and potatoes. To get the best melt, it’s important to grate it fresh from a block, since it will melt into all the nooks and crannies, instead of sticking together. If you’re out of parmesan, you could use another sharp white cheese like a cheddar or feta, both of which would be delicious.

How to Make It

Here’s how easy these slow cooker smashed potatoes are to make.

Prep the Potatoes

Wash the baby potatoes well and place them at the bottom of a greased slow cooker. Do not add water, since the potatoes will cook in their own juices.

Slow Cook to Soften

Cover and set to high for 3-4 hours, until they are very tender and can easily be pierced with a fork.

Smash the Potatoes

Using a heavy wooden spoon or a potato masher, gently press down on each potato, smashing them. You don’t want them completely flattened, just enough to keep the potatoes whole so they can hold the toppings.

Add Butter and Cheese

Drizzle the melted butter and garlic powder on the potatoes and mix to coat. Sprinkle with the grated parmesan cheese, cover and cook for an additional 15 minutes, until the cheese melts.

My Best Tips for Success

It’s critical that your potatoes are completely tender before you mash them in the slow cooker, so you don’t want to rush. If they have even a hint of firmness in the middle, they will break up into pieces rather than flatting. This step requires patience, so you can achieve that smooth, creamy texture.

When smashing the potatoes, don’t go too far and turn them into mashed potatoes. Just smash them until the skin breaks and they flatten into a disk shape. This creates pockets where the butter and cheese settle.

If you want the potatoes to be super crispy, instead of using the slow cooker, transfer the potatoes to a baking sheet after they are smashed and topped with the butter mixture. Broil for 4 minutes or until the cheese is melted and lightly browned.

Storage and Reheating

• To Store: Cool the potatoes before placing them in an airtight container and refrigerate for up to 4 days.
• To Freeze: You can store these smashed potatoes in an airtight container in the freezer for up to 2 months, although they won’t be as structurally sound once thawed.
• To Reheat: Gently warm the potatoes in a hot skillet with a little bit of oil, or throw them in the air fryer to bring back a bit of that delicious crunch.

What to Serve with These Potatoes

• Flank steak or pork chops, grilled to perfection and served juicy.
• Sundays roast chicken with green beans.
• Breakfast burritos, stuffed with eggs and leftover smashed potatoes.
• Fresh garden salad with a tangy lemon vinaigrette.

Frequently Asked Questions

Can I use large russet potatoes?

I don’t suggest using larger baking potatoes for this recipe because they will take longer to cook and will not smash in the same manner. Stick with baby yellow or baby red potatoes for this recipe.

Do I need to add water to the slow cooker?

No! The baby potatoes have plenty of moisture on the inside, which creates steam in the closed slow cooker. If you add too much water, your potatoes will become soggy.

Can I cook this on low?

Yes, if you want to cook the potatoes during the day you can simply place the whole baby potatoes in the slow cooker on LOW for 6 to 7 hours until they are fork tender, then smash and finish cooking them as described below.