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     Title: Slow Cooker Mashed Red Potatoes With Parmesan
Categories: Potatoes, Vegetables, Cheese, Herbs
     Yield: 10 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 1/4 the
 lemon (about 1 tb), salt, and a generous amount of black pepper in
 a 5- to 8-qt 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 tb
 lemon juice. Taste for seasoning and add more salt and pepper if
 necessary.

 Recipe by Sarah DiGregorio

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

 Uncle Dirty Dave's Archives

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