Gluten Free, Lactose Free, Side Dish, Vegetable, Vegetarian
February 19, 2017
Melt in your mouth potatoes, my daughter says they are like mash without having to mash 🙂
7 hrs 30 mins
7 hrs 40 mins
500g Small potatoes, quartered
1/2 Leek, finely sliced
4 cloves Garlic, sliced
1/2 cup Cream
1 tblspn Cornflour
1 cup Vegetable stock
2 Bay leaves
6 Sprigs Thyme, remove leaves and discard stems
Pinch cracked Black Pepper
1Place potatoes in slow cooker bowl, add leek and garlic.
2Add herbs and pepper.
3Mix cream and cornflour together in measuring jug, pour over vegetables. Rinse jug with the stock and pour into slow cooker bowl.
4Cook for 7-8hrs on low (Russell Hobbs 3.5L sc)
1Can also be served cold as a potato salad
Submitted by Felicity Barnett
December 20, 2019
Did you use Zymil lactose free cream?
August 3, 2017
I made these for dinner tonight and the family loved them. Thank you for the recipe.
May 18, 2017
Thankyou Ron 🙂
My daughter has now done the leek, garlic and stock as dump bags in the freezer so there is no excuse for not being able to do them 🙂
May 16, 2017
Best EVER way to have potatoes, if you don’t try this recipe you are missing out on one of the best ever delightful meal accompaniment, YUM.
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