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.
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!