Subj : Crockpot N.Y. Times

Subj : Crockpot N.Y. Times - 05
To : All
From : Dave Drum
Date : Tue Mar 26 2024 04:42 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Mashed Red Potatoes w/Parmesan
Categories: Potatoes, Vegetables, Cheese, Herbs
Yield: 9 servings

5 lb Red-skinned potatoes; in 1"
- chunks
5 cl Garlic; peeled, smashed
1/2 c Olive oil
2 tb Lemon juice
2 ts Kosher salt; more for
- seasoning
Fresh ground black pepper
8 oz Parmigiano-Reggiano; grated
1 sm Bunch flat-leaf parsley;
- leaves only

Toss together the potatoes, garlic, olive oil, juice of
¼ the lemon (about 1 tablespoon), salt and a generous
amount of black pepper in a 5- to 8-quart slow cooker.
Cover and cook on high, stirring once or twice to
encourage even cooking, until the potatoes are very
tender, about 4 hours.

Coarsely mash the potatoes and garlic with a potato
masher. Just before serving, fold in the Parmesan,
parsley and remaining 1 tablespoon lemon juice. Taste
for seasoning and add more salt and pepper if necessary.

By: Sarah DiGregorio

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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