Made for our 37th wedding anniversary dinner June 2020.
Super easy and great flavor!
2 lbs. red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
4 Tbls. butter
1/2 c. low-fat sour cream (Daisy)
1 Tbls. minced garlic (from jar)
2 t. dried parsley flakes
1/2 t. dried basil
1/4 t. dried oregano
1-1/2 t. salt
1 t. pepper
1/4 c. milk (a little more if needed to get desired consistency)
Add chopped potatoes to a well greased slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. Stir periodically.
Near the end of the cooking time, start checking to see if the potatoes are done early. If so, add remaining ingredients and mash; change slow cooker setting to WARM until you are ready to serve.
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