A hands-off method for some irresistibly creamy potatoes.
Are potatoes the ultimate side dish? I think yes. People are always happy to see them, they go with pretty much everything, and they’re just so comforting. And there are a million and one ways to make them. For instance — did you ever think to make potatoes in your crockpot? Well, today’s your lucky day. These Slow Cooker Herb Potatoes are impossibly creamy and buttery and they use the magic of the slow cooker to take the pressure off the rest of your kitchen.
You can make this with baby potatoes or fingerlings and while the quantities are a little flexible, about a pound and a half works well. Slice them in half, put them in a slow cooker, and toss them with some melted butter and a whole bunch of herbs. You can certainly change it up, but here we’ve got parsley, rosemary, thyme, dill, chives, and garlic powder too. Oh, and salt and pepper of course.
Close that slow cooker and let them cook on low for four hours or high for two hours. It really doesn’t matter which temperature you go with for the texture here, it’s more about what timing fits best in your cooking schedule. They turn out beautifully tender and buttery either way. When you lift that lid, these smell GOOD!
Now for the creaminess. You stir in some heavy cream and some grated cheese and let the slow cooker keep going on high just until the cream has reduced a bit and the cheese has melted. That takes about fifteen minutes.
And they turn out so creamy and buttery and herbalicious, which should maybe be a word.
I love a sharp white cheddar cheese here but this is really a situation where you can use whatever you have on hand. This is more about the method than anything else — you can play with the variety of herbs and the type of cheese… in the end you’re still going to get tender, buttery delicious potatoes bathed in a creamy sauce. And you just can’t go wrong there.
Creamy Slow Cooker Herb Potatoes
5m prep time
2h cook time
- 1 1/2 lbs fingerling or baby potatoes
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup white cheddar cheese, grated
- Slice potatoes in half lengthwise.
- Place in a 4-quart slow cooker, then toss with melted butter. Add parsley, rosemary, thyme, dill, chives, and garlic powder, then season with salt and pepper and stir to combine.
- Cover and cook on low for 4 hours or high for 2 hours.
- Stir in heavy cream and cheese. Cover and cook on high until cheese has melted, about 15 minutes more.
- Adjust seasoning as needed and serve. Enjoy!
Recipe adapted from Slow Cooker Gourmet.