Last month Jake and I made some delicious garlic and herb mashed potatoes in our slow cooker. You can make this recipe a bit healthier with less butter, skim milk, and fat free sour cream.
4-5 potatoes of your choice cut into quarters (some say leave the skins on but I never do)
3-6 Tablespoons of butter (you know, the more of this the better they taste of course)
1/2 cup sour cream
1 tsp basil
1 tsp oregano
4 Cloves of garlic, minced
1/2 cup milk
Throw potatoes in the slow cooker (no liquids with them) and let them cook on high for 3 hours (or low for 5-6). After the 3 hours check them with a fork to see if they are tender and add the rest of the ingredients. Mash with masher (or a hand mixer if you prefer them that way). We added parmesan shavings to the top, no gravy necessary.