Slow Cooker Smashed Potato Bake with Buttery Chives: This slow cooker smashed potato bake is one of those meals that looks like you worked really hard on it, but it’s actually super easy. My neighbor brought something like this to our Memorial Day party last year, and people cleaned out the whole pot in no time.
The best part is how the potatoes turn out — the tops get crispy and golden, but the inside stays soft and creamy. And since it all cooks in your slow cooker, your oven stays free for other things. It’s a great choice when life is busy with work, kids, and holiday cooking, but you still want something that feels a little fancy.
Scoop these smashed potatoes right out of the crock for a warm, family-style dinner. They go great with grilled burgers, brats, or steak, but they also pair nicely with baked chicken, meatloaf, or a simple salad if you want a lighter meal.
I like adding something crunchy, like coleslaw or a corn salad, to balance out the richness. A tangy side, like pickles or a vinegar cucumber salad, also helps cut through the buttery flavor. If you’re cooking for a big group, add a fruit tray and an easy make-ahead dessert like brownies or bars.
Servings: 6-8
Ingredients
- 3 pounds small baby gold potatoes, washed and dried well
- 1 cup salted butter (2 sticks), melted and split into two parts
- 1½ teaspoons kosher salt
- ⅓ cup fresh chives, chopped small and split into two parts
Slow Cooker Smashed Potato Bake with Buttery Chives: Directions
- Grease the pot. Rub a little melted butter around the inside of a 6-quart slow cooker, or use a light spray of cooking oil. This stops the potatoes from sticking and helps the edges turn crispy later.
- Add the potatoes. Place the clean, dry baby gold potatoes into the slow cooker in a layer that’s mostly even. A little overlap is fine, but try not to stack them too high in one spot so every potato cooks the same amount.
- Pour on the butter and salt. Slowly pour about ¾ cup of the melted butter over the potatoes. Use a spoon or clean hands to gently turn the potatoes so they get coated all over. Sprinkle the kosher salt evenly across the top.
- Cook until soft. Put the lid on and cook on HIGH for 3 to 3½ hours, or on LOW for 5 to 6 hours. The potatoes are ready when they’re very soft and a fork slides in easily. Cooking time may change a little depending on your slow cooker and how big your potatoes are.
- Drain the extra liquid. Once the potatoes are soft, turn the slow cooker to HIGH if it’s not already there. Carefully pour off any extra liquid that built up in the pot, but try to leave the butter behind. This step helps the potatoes crisp up instead of getting soggy.
- Smash the potatoes. Using a strong fork or a potato masher, gently press down on each potato right inside the slow cooker. Flatten them just enough so they stay in one piece but have lots of bumpy, rough edges — those edges are what turn crispy later.
- Add more butter and chives. Pour the rest of the melted butter over the smashed potatoes, letting it drip down into the little gaps between them. Sprinkle about half of the chopped chives evenly across the top.
- Prop the lid open. Place a wooden spoon or folded kitchen towel under the lid so it’s propped open a little. This lets steam escape instead of getting trapped. Cook on HIGH for another 45 to 75 minutes. Check the potatoes after 45 minutes, and keep cooking a bit longer if you want them extra golden and crunchy.
- Finish and serve. Right before serving, sprinkle the rest of the chopped chives over the top. Serve the potatoes hot, straight from the slow cooker, so everyone can scoop up the crispy edges along with the soft, buttery centers.