Honey mustard sauce is one of my favorite dips for potatoes. In the recipe below, we cook the potatoes in whole-grain mustard and honey so they soak in all that goodness. This reminds me of potato wedges dunked in honey mustard sauce, but even better!
I like to use small yellow potatoes because of how creamy they are. But you can use any potato you like. Then I drizzle them with whole-grain mustard, honey and melted butter. Fresh smashed whole pieces of garlic and sprigs of thyme add some aromatics and earthiness to complement the acidity and sweetness.
Slow Cooker Honey mustard potatoes
6
10 minutes
3 hours
3 hours, 10 minutes
2 pounds small yellow potatoes
3 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons butter, melted
5 cloves of garlic, peeled and smashed
4 sprigs fresh thyme
Salt and pepper to taste
In a 6-quart slow cooker, add potatoes.
Drizzle mustard, honey and butter on top. Mix well.
Add garlic and thyme. Season with salt and pepper and mix.
Cover and cook on high for 3 hours.
Remove sprigs of thyme and serve. If you like, slice into wedges before serving.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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