Ordinary recipes for potatoes in sour cream in a slow cooker

The question of what to cook for a side dish is something we ask ourselves quite often in our daily lives. I always want to eat something tasty and unusual. Potatoes are the most common side dish. We fry it, prepare puree, stew it with vegetables. What if you cook it in sour cream? It will turn out very tasty and affectionate. Plus, these potatoes can also be eaten as an independent dish.

Potatoes with sour cream in a slow cooker

To speed up the cooking process, you can use a multicooker. This will save you time and your potatoes will literally turn out just the way you intended. We will need:

Potatoes - half a kilogram.
Sour cream 20% - 250 gr.
Salt and butter - 0.5 teaspoon each.
Water - 150 ml.
Nutmeg and dark ground pepper - 0.5 teaspoon each.

The method for making potatoes in sour cream in a slow cooker is as follows:

Peel the potatoes and cut into medium-sized pieces. Add all the spices and stir.
Transfer the mixture into the multicooker bowl.
Mix sour cream with water until smooth and pour over potatoes. Place butter on top.
Turn the device into the “Extinguishing” mode for 40 minutes. Potatoes in sour cream in a slow cooker are ready. When serving, you can sprinkle with herbs.

Potatoes with vegetables

You can vary our dish by adding vegetables to it. For this we will need:

Potatoes - one kilogram.
Celery root and parsley - one medium each.
Carrots are one thing.
Cauliflower - 300 gr.
Onion - one head.
Canned peas - one small jar.
Vegetable oil - for frying.
Salt, ground pepper - to your taste.
Water - 150 ml.

Method for cooking potatoes in sour cream in a slow cooker:

Finely chop the onion, grate the carrots and place in the multicooker, setting the “Fry” mode.
Then add the potatoes cut into cubes and add a little salt. Switch the device to the “Extinguishing” option, close the lid and simmer for 20 minutes.
Now add chopped greens, cabbage, green peas to the potatoes, add all the spices and salt. Pour sour cream diluted in water on top.
Close the lid and continue to simmer until done.

Potatoes with cheese

The following recipe for potatoes in sour cream in a slow cooker is quite ordinary. We need the following ingredients:

An egg is one piece.
Potatoes - one kilogram.
Garlic - four cloves.
Sour cream 25% - 300 gr.
It doesn’t matter what kind of seasoning for potatoes – to taste.
Hard cheese - 300 gr.
Salt - to your taste.
Butter - for greasing the pan.

Tricks and useful tips

For everything to work out, you need to follow the usual rules:

To avoid porridge, cut the potatoes into medium pieces.
Sour cream must have at least 20% fat content.
It is better to dilute it with water or cream, then the dish will turn out the most juicy.
Feel free to add spices; potatoes go well with any seasoning.
Potatoes in sour cream can be cooked with any vegetables, meat and mushrooms.
You can use whole small potato tubers, it will turn out very special.

Stewed potatoes in sour cream in a slow cooker

Ingredients

Potatoes – 500 g

Butter – 1 tsp.

Nutmeg – 0.5 tsp.

Ground dark pepper – 0.5 tsp.

Greens - for serving

79 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

Potatoes occupy a respectable place in almost all cuisines of the world; it is not for nothing that this vegetable is popularly called the second bread. Potatoes are such a versatile product that it is impossible to list all the dishes that can be prepared with them. And probably every housewife has her own signature recipe for making potatoes.

I would like to introduce you to a potato dish that is very simple to prepare, but nevertheless so tasty that it is completely worthy of being included in your family menu.

Prepare ingredients for making stewed potatoes in sour cream in a slow cooker.

Wash the potatoes, peel and cut lengthwise into 4 pieces.

Sprinkle the potatoes with salt and spices, stir until the spices are evenly distributed.

In a separate cup, mix sour cream and water.

Place potatoes in a multicooker bowl and pour sour cream over them.

Place butter on top of the potatoes.

Set the multicooker to “stew” mode; for the potatoes to be ready, I set the time to 45 minutes.

After the beep, remove the potatoes from the multicooker, place them in plates, and sprinkle with chopped herbs.

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Baby potatoes in a slow cooker with sour cream, dill and garlic

Young potatoes, in my opinion, no matter how you cook them, always come out warm and tasty. But some housewives do not like to peel young potatoes. I have a very simple recipe for baking small young potatoes in a slow cooker right in the skin. Potatoes are baked according to this recipe of mine with sour cream and fragrant garlic and dill. This dressing gives this dish tenderness and a little spiciness. Well, let's go cook?

• young potatoes – 700 gr;

• sour cream - 200 gr;

• garlic – 2 small heads;

• dill – a small bunch;

• vegetable oil – 30 ml.

How to cook new potatoes in a slow cooker

For this recipe, choose small potatoes and, preferably, the tubers are approximately uniform in size. Then they will be moderately fried and then baked.

And so, wash the potatoes well and dry them with a cardboard towel or linen napkin.

Then, pour sunflower oil into the multicooker bowl and put the potatoes there.

Using the “fry” mode, stirring with a silicone spatula or turning over with tongs, fry the potatoes until golden brown.

While the potatoes are frying, we can prepare the sour cream sauce. To do this, mix sour cream with peeled garlic cloves and pressed through a press and salt.

After the potatoes have a wonderful golden crust, we pour the prepared sour cream sauce over them.

Turn on the “baking” or “stewing” program for 60 minutes. And look how delicious it comes out...

While the potatoes are baking, we need to rinse the dill, remove large stems and finely chop the tender sprigs of dill with a knife.

Ready baked young potatoes, served in portions. Don’t forget to generously sprinkle the dish with fragrant chopped dill before serving.

Potatoes, although young, are quite filling and it is appropriate to serve them with a salad of all the freshest vegetables, for example, as in my photo - cabbage and cucumbers.

Potatoes stewed in a slow cooker with sour cream

Potatoes in sour cream in a slow cooker come out soft, tender and very juicy. This is one of the best homemade side dishes. We will look at a proven recipe in which sour cream makes the taste of the dish richer, and thanks to butter, the potatoes are not boiled, but rather stewed. The entire manufacturing process, including preparation, takes approximately 60 minutes. The exact time depends on the power of the device.

potatoes – 0.5 kg;
sour cream (25%) – 250 ml;
butter – 1 teaspoon;
water – 150 ml;
dark ground pepper - half a teaspoon;
ground nutmeg - half a teaspoon (optional);
bay leaf – 2 pieces (optional);
salt – 1 tablespoon;
other spices - to taste.

The fattier the sour cream, the richer the taste. To understand how to activate the extinguishing mode, carefully study the annotation. Some models may be combined with the “Baking” mode.

Recipe for potatoes with sour cream in a slow cooker

1. Wash the potatoes, peel and cut into large pieces. If you chop the tubers very finely, then when stewing, the potatoes will boil and turn into puree. Place the pieces in cool water for 10 minutes, then dry on a cardboard towel.

2. Place the potatoes in the multicooker bowl (do not lubricate them with anything). Sprinkle nutmeg, salt and pepper on top. Add bay leaf. Mix with your hands to best distribute the spices.

3. In a deep bowl, mix sour cream and water. Beat until the mixture is homogeneous.

4. Pour the resulting mixture into the potatoes and add butter. Potato pieces should remain 1-2 cm above the gravy.

5. Close the lid and set the “Extinguishing” mode. Approximate time – 35-60 minutes (depending on the power and individuality of the model). In this case, the 800W Redmond unit was used. It took 50 minutes until it was completely ready.

When making stewed potatoes with sour cream in a slow cooker for the first time, you should check the readiness from time to time after 35-40 minutes (the pieces should be soft, but not boiled or spread apart).