Slow Cooker Creamed Potatoes with Green Peas

Name: Slow Cooker Creamed Potatoes with Green Peas
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1134 g) russet potatoes, peeled and cut into ½-inch cubes; 3 tablespoon (43 g) unsalted butter, cut into small cubes; 1 cup (240 ml) low-sodium chicken broth; 1 teaspoon (6 g) kosher salt; ½ teaspoon (2½ ml) freshly ground black pepper; ½ teaspoon (2 g) garlic powder; 1½ cup (360 ml) heavy cream, at room temperature; 2 tablespoon (16 g) cornstarch; 1½ cup (225 g) frozen peas, thawed; 3 tablespoon (9 g) fresh dill, finely chopped

From the MyKitchenBank Kitchen

Tender potatoes cooked low and slow, then finished with a silky cream sauce studded with bright green peas and fresh dill. This creamy side dish is effortless to make and stays warm throughout a meal. Ideal for weeknight dinners or holiday tables when oven space is at a premium.

Prep: 15 min
Cook: —
Wait: 4 hr
Total: 4 hr 15 min
Makes: 6 servings (about 5 cups)

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Steps

Before you start

Cut potatoes into even ½-inch cubes so they cook uniformly
Thaw frozen peas at room temperature while potatoes cook
Have heavy cream at room temperature to prevent curdling when added to the hot potato mixture

1
Layer potatoes in slow cooker
- Add the cubed potatoes to a 5- to 6-quart slow cooker.
- Scatter the butter cubes over the potatoes.
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Tip: Even-sized potato pieces ensure uniform cooking; don't skip this step.
2
Add broth and seasonings
- Pour the chicken broth over the potatoes.
- Sprinkle with kosher salt, black pepper, and garlic powder.
- Stir gently to combine, making sure the potatoes are mostly submerged.
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Tip: Mix gently to avoid breaking the cubes, which will break further during cooking.
3
Cook potatoes on low
- Cover the slow cooker and cook on low for 3.5 to 4 hours.
- The potatoes should be very tender and easily pierced with a fork.
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Ready when: Potatoes are tender enough that a fork pierces them with no resistance; some pieces may appear slightly broken
Tip: Do not stir during cooking. Older potatoes may cook faster; check at 3 hours if unsure.
4
Prepare cream mixture
- In a small bowl, whisk together the room-temperature heavy cream and cornstarch until smooth.
- Set aside.
- This slurry will thicken the creamed potatoes without lumps.
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Tip: Room-temperature cream prevents curdling when added to hot potatoes; cold cream can cause grainy texture.
5
Stir in cream and thicken
- Slowly pour the cream mixture into the hot potatoes while stirring gently with a wooden spoon.
- Stir constantly for 2 to 3 minutes, allowing the cornstarch to activate and the mixture to thicken into a creamy sauce that coats the potatoes.
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Ready when: Sauce is smooth, glossy, and coats the back of a spoon; no white streaks of unincorporated cream remain
Tip: Add the cream slowly and stir steadily to achieve a silky sauce. The cornstarch will thicken as you stir.
6
Fold in peas and dill
- Gently fold the thawed peas and fresh dill into the creamed potatoes.
- Stir just until the peas are evenly distributed and heated through, about 1 minute.
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Ready when: Peas are distributed throughout and bright green; dill is evenly scattered
Tip: Fold gently to keep the peas whole and to avoid crushing the potatoes further. Use thawed peas so they don't lower the temperature too much.

Good to know

Tips

Keep the slow cooker on warm setting during serving to maintain temperature without further cooking the potatoes.
For extra richness, substitute 1 tablespoon of the butter with cream cheese when making the cream mixture.
If the sauce is too thick after sitting, stir in a tablespoon of cream or broth to loosen it; if too thin, mix 1 teaspoon cornstarch with 1 tablespoon cream and stir it in.

Make ahead

"Potatoes can be cut and kept in water in the refrigerator for up to 8 hours ahead. Drain well before adding to the slow cooker."

Storage & reheating

"Refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over medium-low heat with a splash of cream or broth, stirring occasionally, until warmed through (about 8 minutes). Do not freeze, as the texture of reheated potatoes can become grainy."

Substitutions

frozen peas → fresh peas (or thawed frozen corn, diced cooked carrots, or green beans). Use the same amount. Corn and carrots add sweetness; green beans provide a firmer texture.
fresh dill → 1 tablespoon dried dill or 2 tablespoon finely chopped fresh parsley. Dried dill is more concentrated, so use less. Parsley is milder and adds a fresh note without dill's licorice flavor.
heavy cream → half-and-half or light cream. The sauce will be slightly thinner; use 2 tablespoons cornstarch instead of 2 to maintain consistency.
low-sodium chicken broth → vegetable broth or water. Vegetable broth maintains flavor; water works but will yield a lighter, less savory result.