Slow Cooker Mashed Red Potatoes With Parmesan

Slow Cooker Mashed Red Potatoes With Parmesan

from cooking.nytimes.com

When there’s no space on the stovetop to boil and mash potatoes, braise and mash them in a slow cooker — an easy and forgiving one-pot method. This rustic version has big flavors, thanks to the garlic that's cooked and smashed with the potatoes. The five garlic cloves lends a fairly assertive flavor, so decrease it to 2 or 3 cloves if you want a more subtle effect. You can leave the dish on warm for up to 3 hours after you mash the potatoes, just stir in the Parmesan and parsley right before serving.

Ingredients

  • 5 pounds red-skinned potatoes, cut into roughly 1-inch chunks
  • 5 garlic cloves, peeled and smashed
  • 1/2 cup olive oil
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 teaspoons kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 8 ounces Parmigiano-Reggiano, grated (about 2 1/4 cups)
  • Leaves of 1 small bunch flat-leaf parsley

Directions

  1. 1

    Toss together the potatoes, garlic, olive oil, juice of 1/4 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.

  2. 2

    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.