Description
Creamy, buttery Southern style potatoes cooked to perfection in a slow cooker for an easy and comforting side dish.
Ingredients
Potato Ingredients
- 3 pounds potatoes, peeled or unpeeled, cut into bite size chunks (Yukon Gold preferred for creaminess)
- 1 small sweet onion, diced (optional) (Enhances flavor if used)
Creamy Mixture
- 3-4 tablespoons butter, plus a little extra for serving
- 1 cup chicken broth (or vegetable broth) (Use less salt if broth is salty)
- 3/4 cup heavy cream (or half and half for lighter)
- 1/2 cup sour cream (For a tangy, creamy finish)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (smoked or regular)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Garnish
- to taste chopped parsley or green onions (Optional for topping)
Instructions
Preparation
- Wash and chop the potatoes into similar size chunks for even cooking.
- If using russets, rinse after chopping to reduce starch, then pat dry.
- Dice the onion if using.
- In a bowl, whisk together chicken broth, heavy cream, sour cream, and seasonings until smooth and creamy.
Cooking
- Layer the chopped potatoes in the slow cooker.
- If using, sprinkle the diced onion over the potatoes.
- Pour the creamy mixture over the potatoes and stir gently to coat.
- Dot the mixture with butter on top.
- Cook on LOW for 5 to 6 hours or HIGH for 2.5 to 3.5 hours, until potatoes are tender.
- Avoid opening the lid too much during cooking.
- Stir gently and taste for salt and pepper before serving.
Notes
These potatoes can be made cheesy or garlicky with additional ingredients. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Cuisine: Southern