Crockpot Creamy Potato

Why Make This Recipe

Crockpot Creamy Potato is a wonderful dish that brings warmth and comfort to your table. It is easy to prepare, requires minimal effort, and the slow cooker does most of the work for you. This creamy dish is perfect for busy days when you want something hearty without spending hours in the kitchen. Plus, the combination of flavors creates a deliciously satisfying meal that the whole family will love.

How to Make Crockpot Creamy Potato

Ingredients:

• 4 large potatoes, peeled and diced
• 1 cup heavy cream
• 1 cup chicken or vegetable broth
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: chives for garnish

Directions:

1. Place the diced potatoes in the crockpot.
2. In a separate bowl, mix together the heavy cream, broth, cream cheese, salt, and pepper until smooth.
3. Pour the mixture over the potatoes in the crockpot.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
5. Before serving, stir in the shredded cheddar cheese until melted.
6. Garnish with chives if desired.

How to Serve Crockpot Creamy Potato

Serve Crockpot Creamy Potato as a main dish or a side. It pairs well with grilled chicken, steak, or a fresh salad. You can also place it in a bowl and enjoy it on its own for a simple and filling meal.

How to Store Crockpot Creamy Potato

Allow any leftovers to cool, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the dish for up to 2 months. Reheat in the microwave or stove, adding a splash of cream if it thickens too much.

Tips to Make Crockpot Creamy Potato

• Make sure to dice the potatoes evenly to ensure they cook at the same rate.
• You can add chopped onions or garlic for extra flavor.
• If you like a bit of spice, consider adding a pinch of cayenne pepper or paprika.

Variation

You can customize this recipe by adding vegetables like carrots or corn. For a different flavor, try using different cheese, such as gouda or mozzarella. Additionally, if you want more protein, add cooked bacon or ham to the mix.

FAQs

Can I use instant potatoes instead of fresh?
Yes, you can! However, the texture and flavor may differ. You will need to adjust the cooking time according to the package instructions.

Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and cream cheese, this recipe can be gluten-free.

Can I make it dairy-free?
Yes! You can substitute heavy cream with coconut milk and use a dairy-free cream cheese alternative. Check your cheese choices for dairy-free options as well.

Crockpot Creamy Potato

A warm and comforting creamy potato dish made effortlessly in a slow cooker, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large potatoes, peeled and diced
• 1 cup heavy cream
• 1 cup chicken or vegetable broth Use gluten-free broth for a gluten-free option.
• 1/2 cup cream cheese, softened Use dairy-free alternative for a dairy-free option.
• 1/2 cup shredded cheddar cheese Substitute with different cheese for variation.
• to taste Salt
• to taste Pepper
• optional chives for garnish

Method

 

Preparation

1. Place the diced potatoes in the crockpot.
2. In a separate bowl, mix together the heavy cream, broth, cream cheese, salt, and pepper until smooth.
3. Pour the mixture over the potatoes in the crockpot.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
2. Before serving, stir in the shredded cheddar cheese until melted.
3. Garnish with chives if desired.

Notes

Make sure to dice the potatoes evenly for uniform cooking. You can add chopped onions or garlic for extra flavor. For a spicy kick, include a pinch of cayenne pepper or paprika. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat adding a splash of cream if it thickens too much.