Servings: 6
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup low-sodium chicken or vegetable broth
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme (optional, but adds a nice herbal note)
1/2 cup whole milk or half-and-half, warmed
1/4 cup sour cream (optional, for extra creaminess)
1/4 cup chopped fresh parsley
2 green onions, thinly sliced (green parts only), for garnish
Directions
Prepare the potatoes: Peel the potatoes and cut them into roughly 1 1/2-inch chunks so they cook evenly. Rinse briefly under cold water to remove excess surface starch, then drain well.
Layer in the slow cooker: Place the sliced onion and minced garlic in the bottom of a 5- to 6-quart slow cooker. Add the potato chunks on top. Scatter the butter pieces over the potatoes.
Season and add liquid: Sprinkle the salt, pepper, and dried thyme (if using) over the potatoes. Pour the broth evenly over everything. The potatoes won’t be fully submerged; that’s fine, as they’ll steam and soften as they cook.
Cook until tender: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork.
Mash in the slow cooker: Once the potatoes are tender, switch the slow cooker to WARM. Add the warmed milk or half-and-half and the sour cream (if using). Using a potato masher, mash the potatoes right in the slow cooker to your preferred texture—rustic with some chunks, or smoother if you prefer.
Finish with herbs and adjust seasoning: Stir in the chopped fresh parsley. Taste and adjust with additional salt and pepper as needed. If the potatoes seem too thick, add a splash more warm milk until they reach your desired consistency.
Garnish and serve: Sprinkle the sliced green onions over the top just before serving. Keep the potatoes on the WARM setting for up to 1–2 hours, stirring occasionally, until ready to serve.
Variations & Tips
For a more traditional nod to Irish champ, stir in 3–4 finely sliced green onions (white and green parts) along with the parsley and skip the sour cream for a lighter, more classic flavor. If you love colcannon, fold in 2 cups of finely shredded, sautéed cabbage or kale at the mashing stage for extra texture and a bit of earthiness. To make the dish vegetarian, simply use vegetable broth and ensure your butter is not blended with any animal fats; for a richer, almost gratin-like version, replace half the broth with heavy cream and add 1 cup of shredded Irish cheddar during mashing. You can also play with aromatics: a bay leaf tossed in at the beginning adds subtle depth (just remember to remove it before mashing), and a pinch of nutmeg gives a gentle warmth that flatters potatoes. If you’re cooking ahead, the potatoes reheat well; just loosen them with a splash of warm milk and stir over low heat or on the slow cooker’s WARM setting until smooth again.
