Subj : Crockpot N.Y. Times - 05
To   : All
From : Dave Drum
Date : Tue Mar 26 2024 16:44:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Mashed Red Potatoes w/Parmesan
 Categories: Potatoes, Vegetables, Cheese, Herbs
      Yield: 9 servings
 
      5 lb Red-skinned potatoes; in 1"
           - chunks
      5 cl Garlic; peeled, smashed
    1/2 c  Olive oil
      2 tb Lemon juice
      2 ts Kosher salt; more for
           - seasoning
           Fresh ground black pepper
      8 oz Parmigiano-Reggiano; grated
      1 sm Bunch flat-leaf parsley;
           - leaves only
 
  Toss together the potatoes, garlic, olive oil, juice of
  ¼ 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.
  
  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.
  
  By: Sarah DiGregorio
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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