Ingredients
The following ingredients have 4 Servings
- 7 russet potatoes (about 5 pounds)
- 1/2 cup butter + 2 tablespoons, divided
- 1 cup water
- 1 sprig fresh rosemary
- 3-4 sprigs fresh thyme
- 2 garlic cloves, smashed
- 1-1/2 – 2 cups milk
- 1/2 cup sour cream
- 2 tablespoons fresh chives, snipped
Instruction
- Toss the chopped potatoes, 2 tablespoons of butter, cubed, 1 teaspoon salt and 1/2 teaspoon black pepper in a 5-6 quart slow cooker. Add 1 cup of water, cover, and cook on HIGH until the potatoes are tender, about 4 hours.
- Melt 1/2 cup butter in a small saucepan over low heat. Add the smashed garlic cloves, and sprigs of rosemary and thyme. Let the herbs steep in the melted butter for a while. Remove garlic cloves and the herb sprigs. Set aside.
- Using a potato masher, smash the potatoes until they are mostly smooth. Add the milk and sour cream to the potatoes. Start with 1 cup of milk, adding more as necessary. Then mix in the herb infused butter. Season to taste with additional salt and pepper. Garnish with chives.
