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Creamy Slow Cooker Herb 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!

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