Slow Cooker Red Potatoes Recipe

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Slow Cooker Red Potatoes Recipe
Slow Cooker Red Potatoes Recipe photo by Taste of Home
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Slow Cooker Red Potatoes Recipe

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Publisher Photo
I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. — Elaine Ryan, Holley, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 7 cups cubed uncooked red potatoes
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup cubed process cheese (Velveeta)
  • 1 tablespoon dried minced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Paprika and minced chives, optional

Directions

Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.
Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired. Yield: 8 servings.
Originally published as Creamy Red Potatoes in Quick Cooking March/April 2003, p52

Nutritional Facts

1 cup: 179 calories, 6g fat (4g saturated fat), 20mg cholesterol, 342mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 8g protein.

  • 7 cups cubed uncooked red potatoes
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup cubed process cheese (Velveeta)
  • 1 tablespoon dried minced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Paprika and minced chives, optional
  1. Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well.
  2. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired. Yield: 8 servings.
Originally published as Creamy Red Potatoes in Quick Cooking March/April 2003, p52

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Reviews forSlow Cooker Red Potatoes

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MY REVIEW
vewebber58 User ID: 998755 205449
Reviewed Aug. 22, 2011

"These potatoes were good, but I had to cook them for a lot longer than 5-6 hours....it took eight hours before they were tender enough to eat. I'll make them again, but it seems like something else needs to be added to them - maybe a little butter and water, as they were pretty sticky and fairly dry by the time we ate them. Maybe par-boiling the potatoes before cooking them would help. They did stick to the slow cooker, even though I sprayed it with cooking spray before adding all the ingredients. The flavor was very good though, and basically I think it's a good recipe."

MY REVIEW
gingerriss User ID: 4959883 54575
Reviewed Mar. 23, 2011

"They were HORRIBLE tasting. I dont know what I am upset more. The fact I wasted all those ingredients or that it will take me 3 days to scrub my crockpot"

MY REVIEW
[email protected] User ID: 1510 122144
Reviewed Dec. 22, 2010

"I used baking potatoes, that was all I had, but it was so good.. I will make again often, ha ha.."

MY REVIEW
Katzprizim User ID: 4910711 134060
Reviewed Apr. 5, 2010

"The first time I made this I made a double batch for a food day at work thinking I could use the left overs to go with dinner. There wasn't any leftovers from my 12 coworkers."

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