This Slow Cooker Irish Potatoes recipe brings cozy pub-inspired flavor straight to your kitchen with almost no effort. Inspired by classic Irish favorites like colcannon and champ, it combines tender Yukon Gold potatoes, onions, garlic, butter, and fresh herbs into a creamy, comforting side that cooks hands-free. No boiling, no draining, and no standing over the stove—just soft, fluffy potatoes infused with savory richness and finished with milk, parsley, and green onions. Perfect alongside roasts, sausages, or steak, this dish delivers hearty, crowd-pleasing comfort with minimal prep and maximum flavor.
Slow Cooker Irish Potatoes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks | 3 pounds |
| Yellow onion, thinly sliced | 1 medium |
| Garlic, minced | 3 cloves |
| Unsalted butter, cut into pieces | 1/2 cup (1 stick) |
| Low-sodium chicken or vegetable broth | 1 cup |
| Kosher salt | 1 teaspoon, plus more to taste |
| Freshly ground black pepper | 1/2 teaspoon |
| Dried thyme (optional) | 1/2 teaspoon |
| Whole milk or half-and-half, warmed | 1/2 cup |
| Sour cream (optional) | 1/4 cup |
| Fresh parsley, chopped | 1/4 cup |
| Green onions, thinly sliced (green parts only) | 2 |
Instructions
Peel and cut the potatoes into evenly sized chunks, rinse briefly to remove excess starch, and drain well.
Place the sliced onion and minced garlic in the bottom of a 5–6 quart slow cooker, then add the potatoes on top.
Scatter butter over the potatoes, season with salt, pepper, and thyme if using, and pour the broth over everything.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are very tender.
Switch the slow cooker to WARM and add warmed milk or half-and-half and sour cream if using.
Mash the potatoes directly in the slow cooker to your preferred texture.
Stir in chopped parsley, adjust seasoning as needed, and thin with extra warm milk if desired.
Garnish with sliced green onions and serve warm.
Variations & Tips
For a classic champ-style version, mix in extra green onions and skip the sour cream. To lean into colcannon flavors, fold in sautéed shredded cabbage or kale when mashing. For a vegetarian dish, use vegetable broth. To make it richer, replace half the broth with heavy cream and stir in shredded Irish cheddar. Add a bay leaf at the start for depth, removing it before mashing, or include a pinch of nutmeg for warmth. These potatoes reheat well—loosen with warm milk and stir gently on WARM until smooth and creamy again.
