Slow-Cooker Buttermilk Smashed Red Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

2 lbs small red potatoes, unpeeled, halved

3 Tablespoons extra-virgin olive oil

3 garlic cloves, peeled and smashed

2 teaspoons minced fresh thyme or 1/2 teaspoon dried

1 teaspoon table salt

1/4 teaspoon pepper

2/3 cup buttermilk

1/4 cup sour cream

2 Tablespoons minced fresh chives

Directions

Combine potatoes, oil, garlic, thyme, salt, and pepper in slow cooker. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

Add buttermilk and sour cream to potatoes and, using potato masher, mash until combined and chunks of potatoes remain. Fold in chives and season with salt and pepper to taste. Serve. (Potatoes can be held on warm or low setting off up to 2 hours; adjust consistency with hot water as needed before serving.)