Creamy Herbed Fingerling Potatoes (Slow Cooker)


  • 1½ pounds fingerling potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon freeze-dried parsley
  • ½ teaspoon crushed rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried dill
  • ¼ teaspoon pepper
  • ½ cup heavy cream
  • ½ cup shredded cheese (preferably white, I used sharp white cheddar)


Wash potatoes and cut in half lengthwise (a few were much larger so I quartered them)

Add to crock and toss with melted butter, herbs, salt, and pepper

Cover and cook on high for 2-4 hours or low for 5-8 (depends on the size of potatoes)

Add cream and cheese and stir to coat

Return to high heat for 15-30 minutes until heated through and cheese is melted

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