Ingredients
8
medium unpeeled russet potatoes, cut into 3/4- to 1-inch pieces (8 cups)
2
cloves garlic, finely chopped
1/4
cup butter or margarine
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup water
1/2
cup half-and-half
3/4
cup shredded Parmesan cheese
1/4
cup chopped fresh basil leaves
Preparation
Place potatoes in 3 1/2- to 4-quart slow cooker. Stir in garlic, butter, salt, pepper and water.
Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender.
Do not drain potatoes. Mash potatoes slightly with potato masher. Add half-and-half and cheese; continue mashing until desired consistency and some lumps remain. Stir in basil just before serving. Potatoes will hold on low heat setting up to 2 hours.
