Slow cooked creamy potatoes loaded with sour cream, cheddar cheese, and a secret ingredient - cream of mushroom soup! These flavorful potatoes are the perfect make-ahead side dish for any meal. Try them for brunch, lunch, or dinner. They're sure to be a crowd pleaser!
3poundspotatoespeeled and cut into 1-inch pieces (I've used Yukon Gold or Russet)
114 ozcan cream of mushroom soup
1pintsour cream16 ounces
⅓cupthinly sliced green onions
1heaping cupgrated cheddar cheese
Place potatoes in a large saucepan. Cover with water and bring to a boil. Boil uncovered until the potatoes are just barely cooked through and tender. Don't overcook them because they will cook more in the slow cooker. Drain and cool.
In a large bowl, combine potatoes and remaining ingredients. Stir well. Cover and refrigerate for several hours up to overnight.
Heat and serve:
Transfer potatoes to a slow cooker and heat on high for about 2 hours. The potatoes should be completely warmed through and the surrounding mixture will have thickened. Immediately reduce the slow cooker to low or keep warm. The longer the potatoes sit, the thicker they will get. If you have them in the slow cooker for more than 2 hours you might want to thin them with a splash of milk. Season to taste with additional salt and pepper, if desired.