SLOW COOKER BUTTERY GARLIC HERB MASHED POTATOES

By mm_food4me

*recipe adapted from Slow Cooker Mashed Potatoes
**This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours.
**Although I have never had this happen to my potatoes, I have heard some people complain of "gluey" potatoes after mashing.

Ingredients

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

Preparation

Step 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.
When potatoes are cooked and fork-tender, add all remaining ingredients (let the butter melt for a couple of minutes). Use a hand mixer or a masher to mash the potatoes. (*see note) Serve warm.