Holiday cooking can get hectic, especially when the oven and stovetop are already busy. These 3-Ingredient Slow Cooker Holiday Potatoes offer an easy solution with just potatoes, condensed cream of mushroom soup, and shredded cheddar cheese. The result is a creamy, cheesy side dish that requires very little preparation and can stay warm until mealtime.

Use about three pounds of Yukon Gold or red potatoes. Wash them well, leave the skins on if you like, and cut them into evenly sized slices or chunks so they cook at the same rate. Add the potatoes to the slow cooker, pour over one 10.5-ounce can of condensed cream of mushroom soup, and stir gently. “You do not need to boil them first.” Avoid adding extra liquid because the potatoes will release moisture as they cook.

Cover and cook on Low for five to six hours or High for three to four hours, checking the thickest pieces with a fork near the end. Once tender, spread about two cups of shredded cheddar over the top, cover again, and let it melt for 15 to 20 minutes. For the best result, “Add it near the end rather than at the beginning.”

These potatoes pair well with turkey, ham, roast beef, chicken, or roasted vegetables, making them useful beyond Thanksgiving and Christmas. Keep the slow cooker on Warm for serving, especially during a buffet meal. The creamy potatoes also reheat well; refrigerate leftovers for three to four days and add a little milk if the sauce becomes too thick.

For simple variations, swap the mushroom soup for cream of chicken or cream of celery, or replace cheddar with Monterey Jack or Colby Jack. Yukon Gold potatoes give the creamiest texture, while red potatoes hold their shape particularly well. The key is keeping the preparation simple and allowing the slow cooker to do most of the work.