This slow cooker spring mascarpone herb potato dish is one of those set-it-and-forget-it recipes that makes weeknights feel a little special. You whisk together one simple, velvety mixture—mascarpone cheese, fresh tarragon, white wine, vegetable broth, and bright lemon zest—then pour it straight over raw quartered La Soda potatoes in your slow cooker. A few hours later, you get tender, creamy potatoes with a light, herby sauce that tastes like spring without needing any fancy techniques. It’s perfect for busy days when you still want something homemade and a little bit cozy.
Serve these creamy spring potatoes alongside simple grilled or baked chicken, salmon, or pork chops, or make them the star of a vegetarian plate with roasted asparagus and a big green salad. They’re also great with seared sausages or a store-bought rotisserie chicken when you’re short on time. Spoon some of the extra mascarpone-herb sauce over the potatoes and your protein, and finish with a squeeze of fresh lemon and a sprinkle of extra herbs for a restaurant-feel dinner at home.
Slow Cooker Spring Mascarpone Herb PotatoesServings: 6
Ingredients
3 pounds La Soda potatoes, scrubbed and quartered (leave skins on)
1 cup mascarpone cheese, softened
1 cup vegetable broth (low-sodium preferred)
1/2 cup dry white wine
2 tablespoons fresh tarragon, finely chopped
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces (optional, for extra richness)
2 tablespoons grated Parmesan cheese (optional, for serving)
1 tablespoon chopped fresh parsley or extra tarragon, for garnish (optional)
Directions
Lightly grease the inside of your slow cooker with a little butter or cooking spray to help prevent sticking and make cleanup easier.
Scrub the La Soda potatoes well and pat them dry. Cut each potato into quarters (or sixths if they’re very large) so the pieces are roughly the same size for even cooking. Place the raw quartered potatoes directly into the bottom of the slow cooker in an even layer.
In a medium mixing bowl, add the mascarpone cheese, vegetable broth, white wine, chopped fresh tarragon, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper.
Whisk the mixture until it’s mostly smooth and well combined. It’s okay if there are a few small mascarpone lumps; they’ll melt as the potatoes cook. Taste the mixture and adjust the seasoning with a pinch more salt or pepper if needed.
Pour this 1 mascarpone-herb mixture evenly over the raw potatoes in the slow cooker, making sure all the potatoes get some of the liquid. Use a spatula or spoon to gently nudge the potatoes so the mixture seeps down between them. Dot the top with the butter pieces, if using.
Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, or until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the heat and moisture stay inside.
Once the potatoes are tender, gently stir them in the slow cooker to coat every piece with the creamy mascarpone herb sauce. The sauce will be on the thinner side at first but will thicken slightly as it stands. If you prefer a thicker sauce, let the potatoes sit uncovered on WARM for 10–15 minutes, stirring once or twice.
Taste and adjust the seasoning with additional salt, pepper, or a squeeze more lemon juice to brighten the flavors. If desired, sprinkle grated Parmesan over the top and stir lightly to melt it into the sauce.
Transfer the potatoes and sauce to a serving dish or serve straight from the slow cooker. Garnish with chopped fresh parsley or extra tarragon just before serving for a fresh, springy finish.
Variations & Tips
Use chicken broth instead of vegetable broth if that’s what you have on hand, or if you want a slightly richer flavor. If you don’t have La Soda potatoes, you can swap in red potatoes or Yukon Golds—just keep the pieces about the same size and check for doneness, as cooking time can vary slightly. For a stronger herbal note, mix in a tablespoon of chopped fresh chives or parsley along with the tarragon, or substitute half the tarragon with fresh thyme. To make it a bit lighter, use 3/4 cup mascarpone and add an extra 1/4 cup vegetable broth; the sauce will be a little less rich but still creamy. For extra decadence, stir in 1/4 cup grated Parmesan or Pecorino at the end, or top with crumbled goat cheese right before serving. If you prefer no wine, replace the white wine with more vegetable broth and add an extra teaspoon of lemon juice for brightness. To turn this into more of a complete meal, add 1 1/2 cups of blanched green beans or peas during the last 30 minutes of cooking so they stay bright and just-tender. For food safety, always start with clean, scrubbed potatoes and wash your hands before and after handling ingredients. Keep the slow cooker covered while cooking to maintain a safe temperature, and use the LOW or HIGH settings rather than WARM for the main cook time. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat thoroughly until steaming hot before serving. Discard any leftovers that have been left at room temperature for more than 2 hours.
