Amish Molasses Potatoes Slow Cooker. These easy slow cooker Amish molasses potatoes use just 3 main things. They’re the simple, real food I ate growing up in the country Midwest. My grandma got this trick from an Amish family long ago. We’ve had them on our Sunday table ever since.
The potatoes get soft and sweet in a molasses-butter mix after cooking slow. They turn brown and a bit sticky on the ends. The light sugar taste hooks you. At potlucks, folks beg for the secret. They can’t believe it’s only three items plus a little salt. This dish wins big without trying hard.
Serve them with pot roast, meatloaf, ham, or roast chicken. Spoon extra sweet glaze on top before eating. They go great with green beans, peas with butter, or crunchy slaw to cut the sweet.
For a big farm meal, add homemade bread to soak up the sticky juice and cool cucumber salad on the side.
Tender potato wedges simmer in a sweet molasses-butter sauce in your slow cooker. Just three simple ingredients create caramelized, sticky edges with old-time flavor. Perfect for family dinners or potlucks—low effort, high yum! Pairs with roasts and veggies for a cozy Midwest meal that wows everyone. (50 words)
Amish Molasses Potatoes Slow Cooker
Serves: 6
Ingredients
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3 pounds medium russet or Yukon Gold potatoes, washed and chopped into big chunks
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1/2 cup plain molasses (no sulfur added)
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1/2 cup butter without salt, melted
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1 teaspoon salt (or more to your taste)
Amish Molasses Potatoes: Directions
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Rub a little butter inside a 4- to 6-quart slow cooker to stop sticking.
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Wash potatoes good and dry them. Keep skins on for that homey feel. Chop each into 6-8 thick chunks.
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In a small bowl, mix molasses, melted butter, and salt till smooth and shiny.
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Put potato chunks in the cooker in one flat layer so glaze hits them all.
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Pour molasses mix over top. Use a spoon to get every drop. Stir gently with a wood spoon till all pieces have a light coat.
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Put lid on. Cook on LOW flame for 5 to 6 hours or HIGH heat for 2.5 to 3 hrs, till soft when poked with fork.
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Halfway done, stir from bottom to top to cover with glaze again. This makes even brown edges.
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Last 30-45 minutes, prop lid open a bit with a spoon handle to let steam out. This thickens the glaze for sticky, golden edges.
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Taste and add salt if needed. Serve warm from cooker. Spoon extra thick glaze on each plate.