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Buttery Garlic Herb Mashed Potatoes (Slow Cooker) Recipe

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This recipe for Buttery Garlic Herb Mashed Potatoes (Slow Cooker), by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marj Moritz


2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
4 tablespoons butter
cup sour cream (or plain greek yogurt)
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
teaspoon dried or fresh basil
teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
cup milk

1. Add chopped potatoes to a greased slow cooker. Cover and cook on high for 2-3 hours or on low or 5-6 hours on low.
2. When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes).
3. Use a hand mixer or a masher to mash the potatoes. (see note) Serve warm.

NOTE: This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
Some people complain of "gluey" potatoes after mashing. Read below, please.

The best tip to avoid a gluey potato is to not over mash them. It is best to mash (or smash) by using a hand potato masher. I personally love the more "organic" texture of hand-smashed potatoes!

Serves 6

Personal Notes:
Personal Notes:
This really is a very simple "one-pot" recipe. They are delicious and always a crowd pleaser!




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