This is the buttery, garlicky potato dish my daughter surprised me with one Mother’s Day, and it’s turned into our go-to for every birthday, holiday, and Sunday roast. It’s almost embarrassingly simple—just baby Yukon gold potatoes, butter, and garlic—but the slow cooker makes them creamy inside, and a quick smash and broil gives those crispy, golden edges everyone fights over. It’s the kind of recipe you can throw together on a busy day and still feel like you’re serving something special and made with love.
These smashed baby gold potatoes are perfect alongside roast chicken, meatloaf, grilled steak, or a simple baked salmon. I like to pile them onto a wooden board or a big platter so the butter can pool around the edges and everyone can grab a few. Add a green salad or steamed green beans for something fresh and bright, and maybe a basket of warm rolls if you’re feeding a crowd. They also make a cozy brunch side next to scrambled eggs and bacon—just rewarm under the broiler until sizzling again.
3-Ingredient Slow Cooker Smashed Baby Gold PotatoesServings: 6
Ingredients
2 1/2 pounds whole baby Yukon gold potatoes, rinsed and dried
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for serving if desired
4 large cloves garlic, finely minced or pressed
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon freshly ground black pepper (optional, to taste)
Chopped fresh parsley or chives, for serving (optional)
Directions
Prepare the slow cooker: Lightly grease the bottom of a 5- to 6-quart slow cooker with a small dab of butter or a quick spray of nonstick cooking spray. This helps keep the potatoes from sticking.
Season the potatoes: Place the whole baby Yukon gold potatoes into the slow cooker. Sprinkle with the salt and pepper if using. Scatter the minced garlic evenly over the potatoes.
Add the butter: Dot the potatoes with the butter pieces, tucking some down between the potatoes so it melts all through the pot. Cover with the lid.
Slow cook until tender: Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork. They should be soft enough to smash easily but not falling apart.
Gently coat in garlicky butter: Once the potatoes are tender, carefully toss them in the melted garlic butter at the bottom of the slow cooker using a spatula or large spoon, just enough to coat without breaking them up too much.
Preheat the broiler: Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Preheat your oven broiler to high and position a rack in the upper third of the oven.
Transfer and smash: Using tongs or a slotted spoon, arrange the whole potatoes on the prepared baking sheet, leaving a little space between each one. Spoon some of the garlicky butter from the slow cooker over the tops. Use the bottom of a glass, a measuring cup, or a potato masher to gently press down on each potato until it cracks and flattens slightly. You want them smashed but still in one piece, with craggy edges.
Add more butter on top: Drizzle or spoon any remaining garlic butter from the slow cooker over the smashed potatoes. If you like them extra buttery, dot with an additional tablespoon or two of butter.
Broil until crispy and golden: Place the baking sheet under the broiler for 5 to 8 minutes, watching closely. Broil until the edges of the potatoes are browned and crispy and the butter is bubbling. Rotate the pan once if needed for even browning.
Finish and serve: Remove from the oven and immediately sprinkle with chopped fresh parsley or chives if using. Transfer the smashed potatoes to a rustic board or platter, letting the buttery juices pool around them. Serve hot, with extra salt and pepper at the table if needed.
Variations & Tips
For extra cheese lovers, sprinkle freshly grated Parmesan or shredded cheddar over the smashed potatoes before broiling for a cheesy crust. If your family likes a little kick, add a pinch of red pepper flakes or smoked paprika to the garlic butter. For picky eaters who don’t love visible herbs, skip the fresh parsley on top and just serve them plain and buttery; you can also mash a few of the potatoes more thoroughly for a softer, mashed-potato texture. To keep it strictly 3-ingredient, omit the optional salt, pepper, and herbs—the butter, garlic, and potatoes alone are still delicious; just be sure to taste and adjust seasoning at the table if needed. For a slightly lighter version, you can replace half of the butter with olive oil, though the flavor will be a bit less rich and “holiday special.” If you need to make them ahead, you can slow cook the potatoes earlier in the day and then smash and broil right before serving to bring back the crisp edges. Food safety tips: Always rinse the potatoes well to remove any dirt, and trim off any green spots or long sprouts before cooking. Keep the slow cooker covered while cooking to maintain a safe temperature, and do not leave cooked potatoes at room temperature for more than 2 hours—refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly in the oven or air fryer until steaming hot in the center before serving.
