Ingredient Notes & Details
5 lbs Yukon Gold or Red Potatoes: These waxier varieties hold their shape better than Russets during long cooking times.
1/2 Cup Unsalted Butter: Provides the signature richness and helps create a silky glaze.
1/2 Cup Chicken or Vegetable Broth: Acts as the cooking liquid to keep the potatoes moist.
1 tsp Garlic Powder & 1 tsp Onion Powder: Essential for building a savory flavor profile.
Fresh Green Onions & Parsley: Added at the end for a fresh, herbal contrast to the rich potatoes.Fruits & Vegetables
Salt & Black Pepper: Adjust to your preference to bring out the natural sweetness of the potatoes.
Step-by-Step Instructions
Prep the Potatoes: Peel and dice the potatoes into uniform 1-inch cubes to ensure even cooking.Cookware & Diningware
Season: Place the potatoes in the slow cooker and toss with garlic powder, onion powder, salt, and pepper.
Add Liquid: Pour in the broth and place the butter (sliced into pats) on top of the potatoes.
Slow Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours until tender.
Final Toss: Gently stir the potatoes once cooked to coat them in the buttery sauce that has formed at the bottom.
Garnish: Top generously with chopped green onions and fresh parsley just before serving.
FAQ & Tips
Should I leave the skin on? You can! Leaving the skin on red potatoes adds a rustic look and extra nutrients.Fruits & Vegetables
Can I make them creamy? For a “mashed” style, simply use a potato masher directly in the slow cooker after they finish cooking and add a splash of milk.
Avoid Overcooking: If the potatoes start to turn mushy, switch the slow cooker to the “Warm” setting immediately.
How to Serve
These potatoes are a traditional accompaniment to Corned Beef and Cabbage but also pair beautifully with Slow Cooker Garlic Soy Pork or Roasted Veggie Tomato Soup. For a complete meal, serve them alongside a crisp green salad to balance the rich, buttery flavors.
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