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Slow Cooker Buttery Garlic Herb Mashed Potatoes
[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]2 pounds red potatoes, washed, peeled and chopped into 2-inch pieces
4 tablespoons butter
½ cup sour cream
1 tablespoon minced garlic
2 tablespoons parsley
½ teaspoon basil
¼ teaspoon oregano
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
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. Serve warm.[/fusion_text][/fullwidth]