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Ingredients
Scale
- 5 pounds red potatoes
- 6 tablespoons butter, divided
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 1/2 teaspoons dried parsley
- 4 teaspoons minced garlic
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon lemon pepper (optional)
- 1 1/2 cups buttermilk, plus more to taste
- 1/3 cup sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Wash and scrub the red potatoes; cut them into 1-2 inch chunks.
- Rub the slow cooker with 6 tablespoons of butter; chop remaining butter.
- Add potatoes to the slow cooker; sprinkle with salts, pepper, parsley, garlic, onion powder, cayenne, and optional lemon pepper.
- Pour 1 1/2 cups of buttermilk over the mixture and stir well.
- Cook on high for 3 hours or low for 7 hours until tender.
- Mash in the slow cooker; fold in sour cream and more buttermilk to taste.
- Stir in remaining butter; season with salt and pepper; keep warm until serving.
Notes
Ensure even-sized potato chunks for uniform cooking.
Use organic buttermilk for a richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg