10 Slow Cooker Recipes from Ag Organizations

This recipe comes courtesy of the Idaho Potato Commission.

Ingredients:

• 3 pounds potatoes, peeled and cut into 1-inch cubes
• 1 1/3 cups water
• 1/2 cup (1 stick) butter, divided
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 cup whole milk

Cooking Instructions:

• Coat a 3 1/2 to 4-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, stir, cover and cook on high setting 3 hours or until potatoes are tender.
• Reduce heat to low; add all but 1 tablespoon of the butter, salt and pepper. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy. Do not overbeat or they will be stiff and have a gummy texture.
• Place the remaining 1 tablespoon butter in a small microwave bowl and cook on high setting 25-30 seconds or until just melted. Drizzle evenly over potatoes.