My best friend from Dublin showed me this slow cooker trick on a rainy visit years ago, and I honestly haven’t wanted to make potatoes any other way since. You toss baby potatoes into the slow cooker with just three other ingredients, walk away, and come back to the creamiest, butteriest mustard dill potatoes you’ve ever tasted. The mustard melts into a pale yellow, tangy sauce that clings to every potato, and the fresh dill keeps it bright and herby. It’s the kind of low-effort, big-flavor side dish that fits perfectly into a busy weeknight or a holiday spread when you’ve got a million other things going on.
These slow cooker mustard dill potatoes are perfect alongside roast chicken, grilled salmon, pork chops, or simple baked sausages. I love piling them into a big bowl and letting that creamy mustard sauce double as a dip for roasted veggies or crusty bread. They’re also great as part of a brunch spread with scrambled eggs, smoked salmon, and a green salad. If you have leftovers, they reheat well in a skillet with a splash of milk or broth, and they’re amazing topped with a fried egg for an easy next-day breakfast.
Slow Cooker Mustard Dill PotatoesServings: 6
Ingredients
2 1/2 pounds baby potatoes, rinsed and left whole (or halved if larger)
1 cup heavy cream (or half-and-half for a lighter sauce)
1/4 cup Dijon mustard
4 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh dill, plus extra for garnish
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.
Place the rinsed baby potatoes into the slow cooker. If any are much larger than the others, cut them in half so they cook evenly.
In a small bowl or measuring cup, whisk together the heavy cream, Dijon mustard, salt, and black pepper until the mixture is smooth and pale yellow.
Pour the mustard cream mixture evenly over the potatoes, then scatter the butter pieces over the top.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
Once the potatoes are tender, remove the lid and gently stir to coat every potato in the creamy mustard sauce. The sauce will look pale yellow and glossy.
Stir in the chopped fresh dill, reserving a pinch for garnish. Taste and adjust seasoning with a bit more salt or pepper if needed.
Transfer the potatoes and sauce to a serving dish or serve straight from the slow cooker. Top with the extra fresh dill and, if you like, an extra small pat of butter for a glossy finish. Serve warm.
Variations & Tips
To keep the spirit of the original Dublin trick, stick with baby potatoes, mustard, fresh dill, and butter as your essential flavor combo, then adjust the creamy element as needed. For a slightly lighter version, swap the heavy cream for half-and-half or whole milk (just know the sauce will be a bit thinner). If you prefer a tangier flavor, replace 1/4 cup of the cream with sour cream or plain Greek yogurt, stirring it in at the very end so it doesn’t curdle. For extra garlic flavor, whisk 1 to 2 teaspoons of garlic powder or 2 minced fresh garlic cloves into the cream and mustard before pouring over the potatoes. You can also add a handful of grated Parmesan or shredded cheddar during the last 15 minutes of cooking for a cheesy twist. If you only have regular yellow mustard, use it and reduce the amount to 3 tablespoons, then taste and adjust. For meal prep, cook the potatoes fully, cool them, and store in the fridge for up to 3 days; reheat in a covered dish in the oven or on the stovetop with a splash of cream or milk to loosen the sauce, then stir in fresh dill right before serving so it stays bright and green.
