Put potato chunks, butter, and sliced onions in the slow cooker and get a meal so delicious your family will be begging for more.

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.