3-Ingredient Slow Cooker Holiday Potatoes Directions:
Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a small amount of the butter.
Scrub the potatoes thoroughly under cool running water, remove any eyes, and pat dry.
Slice the potatoes into even rounds 1/8- to 1/4-inch thick.
Arrange the potato slices in the slow cooker in even, slightly overlapping layers.
Pour the heavy whipping cream evenly over the potatoes.
Scatter the remaining butter pieces evenly over the top.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender and the liquid has thickened.
Gently loosen and coat the top layer with the cream and butter sauce without mashing the potatoes.
Let stand on WARM, covered, for 10 to 15 minutes before serving.
Serve 1 portion as 3/4 cup.
WW Points Calculation
Russet potatoes, 3 pounds – 0.00
Great Value heavy whipping cream, 1 cup – 32.00
Land O Lakes salted butter, 6 tablespoons – 24.00
Points Information:
Total Points: 56.00
Servings: 8 servings, 3/4 cup each
Points per serving: 7.00
Nutrition Information
Calories: 309
Fat: 20.0g
Protein: 3.4g
Carbohydrates: 29.9g
Sugar: 1.3g
Sodium: 77mg
I'm waiting for your comments! Enjoy!
