Ingredients
Four simple ingredients. Each one earns its place.
2 pounds russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes – The hearty base. Russet potatoes are starchy and become fluffy and soft. Yukon Golds are waxier and hold their shape slightly better while still becoming tender. Both work beautifully. Peeling is optional – russet skins are thick and can be tough, so peeling is recommended. Yukon Gold skins are thin and tender, so you can leave them on. The most important thing is to dice the potatoes into uniform ½-inch cubes so they cook evenly. Too large, and they will not cook through. Too small, and they will turn to mush.
2 (14.75-ounce) cans creamed corn – The magic ingredient. Creamed corn is whole corn kernels suspended in a sweet, creamy, slightly starchy sauce. It is not the same as whole kernel corn. Do not substitute. The creamed corn provides natural sweetness, body, and the liquid that helps cook the potatoes. Use a good brand – Green Giant or store brand both work. Do not drain the corn – you need all that creamy liquid.
1 cup sour cream – The tangy creaminess. Full-fat sour cream creates the richest, creamiest result. Low-fat works but the dish will be slightly thinner. Do not use fat-free sour cream – it can become grainy when heated. The sour cream adds tanginess that balances the sweetness of the creamed corn. Let it sit at room temperature for 10 minutes before adding so it blends more smoothly.
4 tablespoons unsalted butter, cut into small pieces – The richness. Unsalted butter gives you control over the salt level. Cut the butter into small pieces (about ½-inch cubes) so it melts evenly. As the butter melts, it adds richness and silkiness to the dish. Do not substitute margarine – it has too much water.
1 teaspoon kosher salt, plus more to taste – The enhancer. Kosher salt dissolves evenly and seasons the dish throughout. The creamed corn and sour cream have some salt, but the potatoes need help. Taste at the end and add more if needed.
½ teaspoon black pepper – The warmth. Black pepper adds a subtle, piney, floral heat that balances the sweetness of the corn. Freshly ground is best.
Directions
Follow these simple steps for creamed corn potatoes that will earn a permanent spot in your rotation.
Step 1 – Prepare the potatoes
Peel the potatoes if desired. Russet skins are thick – peeling is recommended. Yukon Gold skins are thin – leaving them on is fine.
Dice the potatoes into uniform ½-inch cubes. Uniform size is important for even cooking.
Step 2 – Layer the potatoes in the slow cooker
Place the raw diced potatoes in the bottom of a 4- to 6-quart slow cooker. Spread them into an even layer.
Sprinkle the salt and pepper evenly over the potatoes.
Step 3 – Add the sour cream and butter
Dollop the sour cream over the potatoes.
Scatter the butter pieces on top.
You do not need to stir yet. They will melt down into everything as it cooks.
Step 4 – Add the creamed corn
Open the cans of creamed corn. Pour them evenly over the top of the raw diced potatoes and other ingredients.
Use a spatula to gently spread the corn so it covers most of the potatoes.
Step 5 – Stir to combine
Using a large spoon, gently stir everything together right in the slow cooker until the potatoes are coated in the creamed corn and sour cream mixture.
It does not have to be perfectly smooth – just make sure there are not any big dry pockets of potatoes.
Step 6 – Cook
Cover the slow cooker with the lid.
Cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3.5 hours.
The dish is ready when the potatoes are very tender when pierced with a fork and the mixture is thick and creamy.
Avoid lifting the lid too often, as that releases heat and can lengthen the cook time.
Step 7 – Adjust seasoning and texture
Once the potatoes are tender, give everything a good stir.
Taste and add a pinch more salt and pepper if needed.
Adjust the consistency:
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If the mixture seems too thick – Stir in a splash of milk or an extra spoonful of sour cream.
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If the mixture seems too loose – Leave the lid off and cook on HIGH for another 15 to 20 minutes to thicken.
Step 8 – Serve and hold
Serve the creamed corn potatoes straight from the slow cooker, or transfer to a serving dish.
If you are not ready to eat yet, switch the slow cooker to the WARM setting for up to 1 to 2 hours, stirring occasionally so the edges do not overcook.
Then watch your family go back for seconds before they have finished their first serving.
Tips for Best Results
These small details separate a good side dish from a great one.
Dice the potatoes uniformly – This is the most important tip. If your potato cubes are different sizes, the small ones will be mush by the time the large ones are tender. Take the extra minute to cut them into even ½-inch pieces.
Do not skip the sour cream – The sour cream adds tanginess that balances the sweetness of the creamed corn. Without it, the dish can taste one-note and overly sweet. The sour cream also adds creaminess.
Use full-fat sour cream – Low-fat and fat-free sour cream can become thin or grainy when heated. Full-fat sour cream stays creamy and smooth.
Do not drain the creamed corn – The liquid in the creamed corn is essential. It provides the moisture the potatoes need to cook. Draining the corn would leave you with dry, undercooked potatoes.
Stir gently – The potatoes become very tender as they cook. When stirring, use a gentle hand to avoid breaking them into mush.
Taste before adding extra salt – The creamed corn and sour cream contain some salt. Taste the dish before reaching for the salt shaker. You may need less than you think.
Do not overcook – Check for doneness at 5 hours on LOW. Overcooked potatoes will break down and the dish will become gluey.
The leftovers are even better – Like many slow cooker dishes, this one tastes even better the next day. The flavors meld overnight. Make it ahead for an easy dinner.
Creative Variations
Four ingredients is the starting point. Here is how to make this recipe your own.
Cheddar Creamed Corn Potatoes
Add 1 cup of shredded sharp cheddar cheese during the last 30 minutes of cooking. Stir until melted. The cheese adds sharpness, saltiness, and even more creaminess. Sprinkle extra cheese on top before serving.
Bacon Creamed Corn Potatoes
Cook 6 slices of bacon until crispy. Crumble and stir into the dish before serving. Save a little bacon for sprinkling on top. The smoky, salty bacon balances the sweetness of the corn perfectly.
Jalapeño Creamed Corn Potatoes
Add 1 diced jalapeño (seeds removed for less heat, left in for more) along with the creamed corn. The heat cuts through the richness and adds a warm kick. Serve with extra pickled jalapeños on the side.
Green Chile Creamed Corn Potatoes
Add 1 (4-ounce) can of diced green chilies along with the creamed corn. The green chilies add mild heat and a slightly smoky, vegetal flavor. This is a popular Southwestern variation.
Herbed Creamed Corn Potatoes
Add 1 teaspoon of dried thyme or 2 tablespoons of fresh chopped chives before cooking. The herbs add an earthy, aromatic note that complements the sweet corn.
Garlic Creamed Corn Potatoes
Add 4 to 6 minced garlic cloves along with the butter. The garlic melts into the dish, adding sweet, pungent depth. For even more garlic flavor, add 1 teaspoon of garlic powder.
Smoked Paprika Creamed Corn Potatoes
Add 1 teaspoon of smoked paprika along with the salt and pepper. The paprika adds smoky depth and a beautiful orange-red color.
Creamed Corn Potatoes with Ham
Add 1 cup of diced cooked ham along with the creamed corn. The ham adds salty, smoky flavor and turns this side dish into a hearty one-pot meal.
Serving Suggestions
This creamed corn potatoes are a spectacular side dish. Here is how to serve them.
Alongside ham – The classic pairing. The sweet, creamy potatoes are perfect with salty, smoky baked ham. This is a holiday-worthy side dish.
With pork chops – Creamed corn potatoes and pork are a match made in heaven. Serve with pan-seared or slow cooker pork chops.
With meatloaf – The creamy, sweet potatoes balance the savory, hearty meatloaf. A comforting, old-school dinner.
With roasted chicken – The potatoes are rich and creamy – perfect alongside a simple roasted chicken and green vegetable.
With fried chicken – The ultimate comfort food combination. Creamy potatoes and crispy fried chicken.
As a vegetarian main – Serve a large bowl of creamed corn potatoes with a side salad and crusty bread. A satisfying meatless meal.
For breakfast – Top a bowl of leftover creamed corn potatoes with a fried egg. The runny yolk mixes with the creamy potatoes. Breakfast of champions.
At a potluck – Keep the slow cooker on WARM. Bring the whole crock to the party. Provide a ladle for serving. Watch it disappear.
Storage and Reheating
This creamed corn potatoes make fantastic leftovers. The flavors deepen overnight.
Refrigerator – Store in an airtight container for up to 4 days. The dish will thicken as it cools – this is normal.
Freezer – Freezing is not recommended. The texture of the potatoes and the creamy sauce changes when frozen and thawed. Make only what you will eat within a few days.
Reheating from fridge – The microwave is the easiest method. Heat in 60-second bursts, stirring between each, until hot throughout. Add a splash of milk if the dish seems too thick. The stovetop works too – warm in a covered saucepan over medium-low heat for 8 to 10 minutes, stirring occasionally and adding milk as needed.
Reheating from frozen (not recommended) – If you must freeze, expect the texture to be grainier and the potatoes softer. Thaw overnight in the refrigerator. Reheat gently on the stovetop, adding milk to restore creaminess.
Do not overheat – Gentle reheating keeps the potatoes tender and the sauce smooth. High heat can make the sauce separate and the potatoes mushy.
The best leftover – Cold creamed corn potatoes straight from the fridge are surprisingly delicious. Eat them as a cold side dish or salad.
The Amish Connection
You might wonder why these are called “Amish” Creamed Corn Potatoes.
The Amish are known for simple, hearty, frugal cooking. They make the most of what they have. They waste nothing. They feed their families well without spending hours in the kitchen or a fortune at the grocery store.
This recipe embodies that philosophy.
Potatoes are a staple of Amish cooking. They are cheap, filling, and versatile. Canned creamed corn is a pantry staple – shelf-stable, affordable, and ready to use. Sour cream and butter are dairy staples in any Amish kitchen.
The Amish have been making versions of this dish for generations. It is the kind of recipe that shows up at church suppers, family reunions, and Wednesday night dinners. It is not fancy. It is not pretentious. It is honest, delicious food that fills bellies and warms souls.
Now it belongs to you.
Why Creamed Corn Works So Well Here
You might wonder why this recipe uses creamed corn instead of whole kernel corn or fresh corn.
Here is why.
It is already creamy – The sauce in canned creamed corn is thick and rich. It forms the base of the dish without any extra work.
It has natural starch – The starch from the corn helps thicken the dish naturally. No need for flour or cornstarch.
It adds sweetness – Corn is naturally sweet. That sweetness balances the tangy sour cream and the savory potatoes.
It is consistent – Canned creamed corn is the same every time. You know exactly what you are getting.
Do not substitute whole kernel corn. The texture and sauce will be completely wrong. Do not substitute frozen corn. You need the liquid from the can.
If you want to make this dish from scratch, you can. Simmer fresh or frozen corn with milk, butter, and a little sugar until thickened. But for ease and reliability? Canned creamed corn is the way to go.
Frequently Asked Questions
Can I use red potatoes instead of russet or Yukon Gold?
Yes. Red potatoes are waxy and will hold their shape very well. They will be firmer than russets but still delicious. Dice them into ½-inch cubes. Cook time is the same.
Do I have to peel the potatoes?
For russet potatoes, yes – the skins are thick and can be tough. For Yukon Gold or red potatoes, no – the skins are thin and tender. Leaving them on adds color, texture, and nutrition.
Can I use low-fat sour cream?
Yes. Low-fat sour cream works, but the dish will be slightly thinner. Do not use fat-free sour cream – it can become grainy when heated.
Can I use leftover cooked potatoes?
No. This recipe is designed for raw potatoes. Cooked potatoes will turn to mush. Use raw, diced potatoes.
My potatoes are mushy. What went wrong?
Either you cut the potatoes too small, you cooked them too long, or you used a waxy potato (like red potatoes) and cooked it like a russet. Next time, use ½-inch cubes and check for doneness at 5 hours on LOW.
My dish is too thin. What can I do?
Leave the lid off and cook on HIGH for another 15 to 20 minutes to thicken. The steam will escape and the sauce will reduce.
My dish is too thick. What can I do?
Stir in a splash of milk, 1 to 2 tablespoons at a time, until the dish reaches your desired consistency.
Can I add meat to this dish?
Absolutely. Add 1 cup of diced cooked ham, crumbled cooked bacon, or shredded leftover chicken along with the creamed corn. The meat adds protein and turns this side dish into a one-pot meal.
Can I double this recipe?
Only if your slow cooker is 8 quarts or larger. A standard 6-quart slow cooker cannot hold 4 pounds of potatoes plus 4 cans of creamed corn. Make two batches instead.
Is this recipe gluten-free?
Yes, as written. Potatoes, creamed corn (check the label – most are gluten-free), sour cream, and butter are all naturally gluten-free.
Final Thoughts
Some side dishes are afterthoughts. You make them because you have to, not because you want to.
These creamed corn potatoes are not that.
These potatoes are the reason you showed up. The side dish that outshines the main. The recipe you will be asked to bring to every potluck, every holiday dinner, every family gathering for the rest of your life.
Four ingredients. A slow cooker. A little patience. That is all it takes to create a dish that is creamy, sweet, savory, and absolutely unforgettable.
The potatoes become soft and tender. The creamed corn adds sweetness and body. The sour cream adds tangy creaminess. The butter adds richness. And the whole thing tastes like the kind of food that brings people together around the table.
Serve it alongside ham on Easter. Serve it with pork chops on a cold Tuesday. Serve it at Thanksgiving next to the turkey. Serve it on its own with crusty bread for a simple, satisfying meal.
However you serve it, serve it with love.
Because that is what this food is – love, slow-cooked until thick and creamy and perfect.
Now go get that creamed corn.
Your slow cooker is waiting.