This is the kind of slow cooker recipe I lean on when the days are short and the fields are quiet. You start with plain raw baby potatoes, quartered and tumbled into the crock, then spoon one simple mixture over the top—prepared horseradish, sour cream, Dijon mustard, beef broth, and fresh dill. As it cooks low and slow, those humble potatoes drink up all that tangy, creamy, beefy flavor and turn into something that tastes like it took all afternoon at the stove, even though you barely lifted a finger. It reminds me of the way my mother used to tuck horseradish cream alongside a Sunday roast, only here the potatoes and the sauce get to know each other right in the slow cooker, making an easy weeknight treat that still feels special and a little old-fashioned in the best way.
Serve these horseradish cream potatoes straight from the slow cooker, sprinkled with a little extra fresh dill or chopped chives if you like. They’re wonderful alongside pot roast, meatloaf, grilled pork chops, or simple baked chicken. A crisp green salad or buttered green beans balance the richness nicely, and if you’re feeding a crowd, a basket of warm dinner rolls or crusty bread helps soak up every last bit of the creamy sauce.
Ingredients
2 1/2 pounds baby potatoes, quartered (skins on, well-scrubbed)
1 cup sour cream
1/2 cup beef broth
3 tablespoons prepared horseradish (not creamy style), or to taste
2 tablespoons Dijon mustard
3 tablespoons chopped fresh dill, plus more for serving if desired
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces (optional, for extra richness)
2 tablespoons chopped fresh chives (optional, for garnish)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help keep the potatoes from sticking.
Place the quartered raw baby potatoes into the slow cooker in an even layer. There is no need to parboil or pre-cook them; they should go in raw.
In a medium mixing bowl, whisk together the sour cream, beef broth, prepared horseradish, Dijon mustard, chopped fresh dill, salt, and black pepper until smooth and well combined. This is your single flavor mixture that will season and sauce the potatoes as they cook.
Using a spoon, evenly spoon this 1 mixture over the raw baby potatoes in the slow cooker, making sure to cover as many of the potatoes as you can. If using, tuck the small pieces of butter here and there over the top.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the potatoes cook evenly.
Once the potatoes are tender, gently stir them in the slow cooker so they are well coated with the horseradish cream sauce. Taste and adjust the seasoning with a little more salt or horseradish if you like a stronger kick.
Spoon the potatoes and sauce into a serving bowl or serve directly from the slow cooker. Sprinkle with extra fresh dill and chopped chives, if desired, and serve hot.https://sfglobe.com/xframe.php#acov=%255B%2522sfg%2522%252C%2522105103%2522%252C%2522src%253Dfbfan_105103%2522%252C%2522d_abovepromo%2522%252C1771261818%252C%25223%2522%255D&u=https%3A%2F%2Fcooktopcove.com%2F2026%2F02%2F13%2Fspoon-this-1-mixture-over-raw-baby-potatoes-into-a-slow-cooker-for-an-effortless-weeknight-treat-thats-impossibly-good%2F%3Fsrc%3Dfbfan_105103%26t%3Dfbsub_slowcookerpotatoes&h=https%3A%2F%2Fcooktopcove.com
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Variations & Tips
For a milder dish, reduce the prepared horseradish to 1 or 2 tablespoons and add a bit more sour cream to keep the sauce creamy. If you prefer a richer flavor, stir in 1/4 cup of grated Parmesan or shredded Swiss cheese during the last 15 minutes of cooking, letting it melt into the sauce. You can also swap in Greek yogurt for half of the sour cream for a slightly lighter version that still tastes indulgent. If you don’t have fresh dill, use 1 to 1 1/2 teaspoons dried dill weed, adding more to taste. For a heartier meal, layer a few raw boneless, skinless chicken thighs under the potatoes, then spoon the same horseradish mixture over everything and cook on LOW until both the chicken and potatoes are tender. Leftovers reheat well in a covered dish in the oven or microwave; if the sauce thickens too much, loosen it with a splash of beef broth or a spoonful of sour cream before serving.
