Amish Creamed Corn Potatoes are the ultimate creamy, comforting side dish — tender potatoes slow-cooked with sweet creamed corn, rich sour cream, and butter until they melt into a luscious, velvety, spoonable bowl of pure comfort. This recipe is a celebration of simple, hearty Amish cooking, where humble ingredients come together in the slow cooker to create a dish that’s deeply satisfying and full of old-fashioned flavor. The magic begins with diced potatoes layered in the slow cooker, seasoned with salt and pepper, then topped with dollops of sour cream, pieces of butter, and two cans of creamed corn. As it cooks low and slow, the potatoes become incredibly tender, the creamed corn adds a sweet, creamy texture, and the sour cream and butter melt into a rich, decadent sauce that coats every bite.
The brilliance of this dish lies in its simplicity and the way the slow cooker transforms basic ingredients into something truly special. It’s the perfect side dish for holiday dinners, potlucks, or any meal that needs a little extra comfort. Serve it alongside roasted chicken, ham, or beef, and watch it become a new family favorite.
WHY YOU’LL LOVE THIS RECIPE
- Creamy, sweet, and comforting — the perfect cozy side dish.
- Slow cooker easy — set it and forget it, the crockpot does all the work.
- Tender potatoes and sweet corn — a match made in heaven.
- Perfect for holidays and potlucks — a crowd-pleasing side that feeds a crowd.
- Simple, wholesome ingredients — pantry staples you likely already have.
INGREDIENTS
- 2 pounds russet or Yukon Gold potatoes, peeled and diced into roughly ½-inch cubes (leave some peel on if desired)
- 2 (14.75-ounce) cans creamed corn
- 1 cup sour cream (full-fat preferred)
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
INSTRUCTIONS
Step 1: Prepare the Potatoes
Peel the potatoes if desired, then dice them into roughly ½-inch cubes, keeping the pieces as close in size as possible.
Step 2: Layer in the Slow Cooker
Place the raw diced potatoes in a 4- to 6-quart slow cooker and spread them evenly. Sprinkle the kosher salt and black pepper over the top. Dollop the sour cream over the potatoes and scatter the butter pieces across the top.
Step 3: Add the Creamed Corn
Pour both cans of creamed corn evenly over the potatoes, sour cream, and butter, spreading it around so most of the potatoes are covered. Gently stir everything together until the potatoes are coated and no large dry patches remain.
Step 4: Cook Low and Slow
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2½ to 3½ hours, until the potatoes are very tender and the mixture is thick and creamy.
Step 5: Adjust and Serve
Stir well and taste for salt and pepper. If the mixture is too thick, add a small splash of milk or an extra spoonful of sour cream. If it is too loose, leave the lid off and cook on HIGH for 15 to 20 minutes. Serve directly from the slow cooker or transfer to a serving bowl, and keep on WARM for up to 1 to 2 hours, stirring occasionally.
TIPS
- Cut potatoes evenly — uniform pieces ensure even cooking.
- Don’t skip the sour cream — it adds richness and a tangy depth that makes this dish special.
- Stir gently — the potatoes are tender, so stir carefully to avoid breaking them apart.
- Adjust the consistency — add milk or sour cream if too thick, or cook uncovered if too loose.
- Keep on WARM — this dish holds beautifully on the WARM setting for parties and potlucks.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes.
Freezer: This dish freezes well for up to 2 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator before reheating.
Amish Creamed Corn Potatoes are a creamy, sweet, and utterly delicious side dish that’s perfect for any occasion. With their tender potatoes and rich, buttery creamed corn, they’re a dish that everyone will love. Enjoy!
