3 pounds Russett potatoes (about 6 medium), peeled and cubed
1 1/2 cups water
2 garlic cloves, peeled
1 bay leaf
1 tsp salt
3 tablespoons butter
1/2 cup warmed buttermilk
2 Tbsp Fresh or Freeze dried chives
Place potatoes, water, garlic, bay leaf and salt in slow cooker. Cover and cook on LOW for 4-6 hours, or until potatoes are tender. Drain potatoes and discard the bay leaf and garlic cloves. Mash the potatoes with a potato masher or a fork. Stir in the butter and buttermilk. Stir in the chives and salt and pepper to taste.
Review:
I made these for Sunday dinner at my in-laws and Greg tried a bite before we left. Or what I thought was a bite. He ended up eating a cupful! He liked them so much he said they were restaurant quality. Little did he know how darn easy they were. 5 star sidedish for your Sunday dinners. Yum!
4 comments:
I made these today for Sunday dinner but they didn't turn out as well as yours did. After less than an hour in the crock-pot I noticed the potatoes on top were turing an ugly brown--I guess because potatoes oxidize. I used the cup and a half of water and it didn't cover the potatoes up. Should I just cover the potatoes with water the next time?
I made these last night and thought they were great! They were gobbled up! Thanks!
Can your peel these ahead and freeze them? Or should you cook and then freeze?
I would cook and then freeze.
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