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

      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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