Go Back

Creamy Swamp Potatoes

A comforting and budget-friendly side dish featuring creamy potatoes cooked to perfection in a crockpot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Potato Mixture
  • 3 pounds Yukon Gold or red potatoes, washed and cut into 1-inch chunks Peeling is optional
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
Creamy Sauce
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream (240 ml)
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • Pinch of smoked paprika (optional)

Method
 

Preparation
  1. Wash and cut potatoes into roughly 1-inch chunks.
  2. In a large mixing bowl, combine the potatoes with melted unsalted butter, minced garlic, onion powder, salt, and pepper to taste. Toss gently to coat evenly.
Cooking
  1. Transfer the seasoned potatoes to the crockpot. Pour chicken or vegetable broth evenly over the potatoes.
  2. Pour heavy cream on top without stirring.
  3. Cover and cook on low for 3 to 4 hours, checking at 3 hours. Potatoes should be fork-tender and creamy but not mushy.
  4. If using, stir in shredded cheddar cheese about 15 minutes before serving. Replace the lid and let it melt.
  5. Taste and adjust salt and pepper as needed. Optionally sprinkle smoked paprika or fresh herbs before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3–5 days. Can be frozen for up to 2 months. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.