4-ingredient Slow Cooker Flag Day Potatoes

• temps total: 7 hours

Ingrédients

3 lb small to medium russet potatoes, unpeeled and whole, scrubbed well

4 tbsp Land O Lakes Unsalted Butter, cut into small pieces

1 1/2 tsp Morton Coarse Kosher Salt

1 tsp McCormick Garlic Powder

Instructions

Pat the scrubbed potatoes dry and arrange them whole in a 4- to 6-quart slow cooker.

Sprinkle the kosher salt and garlic powder evenly over the potatoes. Scatter the butter pieces over and between them.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours or LOW for 6 to 7 hours, until the potatoes are very tender when pierced through the center with a fork or skewer.

Gently roll the potatoes through the melted garlic butter to coat the skins. For a softer serving style, lightly split or crack each potato so some of the buttery mixture can soak into the center.

Serve hot as-is, or optionally finish with a small dollop of sour cream, chopped fresh chives or green onions, freshly ground black pepper, and a light sprinkle of your favorite savory seasoning.