Potatoes in sour cream in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Peel, wash the potatoes, cut into medium-sized pieces and place in a deep bowl. I cut each into 4 parts - it depends on the size of the tubers. There is no need to cut too finely so that the finished potatoes do not turn into mashed potatoes. It should come out intact and not lose its shape. Leave the peeled and washed potatoes in cold water for 10 minutes. Then we drain the water.

2. STEP 2

   

   We take juicy and large carrots; if you have smaller carrots, then take two. Peel it and cut it into thin circles, cut each circle into 4 parts. Chopped carrots taste better than just grated carrots.

3. STEP 3

   

   Add carrots to the bowl with potatoes. Add salt, ground black pepper, nutmeg and mix everything well with your hands.

4. STEP 4

   

   Pour the potatoes and carrots into the multicooker bowl, add the bay leaf.

5. STEP 5

   

   In a deep bowl, whisk together sour cream and water. It is better to use sour cream with good fat content and high quality so that it does not curdle when heated. Full-fat sour cream will improve the taste of the dish. I used sour cream with 20% fat content.

6. STEP 6

   

   Pour the sour cream mixture into the multicooker bowl and place a piece of butter on top. Turn on the multicooker to the “quenching” mode. On my ROTEX multicooker with a power of 700 W, the default time is 1 hour. Close the lid and wait for the process to begin.

7. STEP 7

   

   During cooking, stir the potatoes several times with a wooden spoon. During this time, the liquid will evaporate a little. If you want the potatoes to be more liquid, then after an hour you can turn off the multicooker, you can also add 20 minutes of time on the same mode so that there is less gravy. In any case, the potatoes turn out juicy and have a rich, creamy taste. You can serve potatoes with fresh herbs - dill or parsley.

Comments on the recipe

artemia

17.11.2023

4.9

You can bake potatoes in sour cream in the oven. The recipe is good, thank you.

tatyanochka2022

17.11.2023

4.6

I made potatoes in sour cream in a slow cooker for lunch. It is very easy to prepare. The longer cooking time is spent on stewing, which is done by the multicooker. All I had to do was peel and chop the potatoes and carrots, place them in the multicooker bowl, add salt, ground black pepper, Italian herbs (I took them instead of nutmeg, because I like their aroma), bay leaf. Then fill everything with sour cream diluted with water (I had 20, add a piece of butter. Turn on the multicooker to the “Stew” mode and wait for the result. My multicooker simmers for 2 hours. But I limited myself to 1.5 hours. The potatoes came out very juicy and soft ,   crumbly! There is no trace of sour cream, and the aroma of herbs is delicious! I really liked the recipe, because in the end I got an excellent side dish, which, by the way, can also serve as an independent dish. We ate the potatoes with pleasure! Thank you very much for recipe!