- 5 pounds red potatoes
- 6 tablespoons butter
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon seasoning salt
- 1 and 1/2 teaspoons parsley
- 4 teaspoons minced garlic (I used the kind in the jar)
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon lemon pepper (optional)
- 1 and 1/2 cups buttermilk
- 1/3 cup sour cream
- 1/2 cup buttermilk, plus more to taste
- fresh parsley, chopped
- more salt and pepper to taste
- 2 tablespoons butter
- Wash and scrub potatoes. Cut into 1-2 inch chunks. (The smaller you chop the potatoes the faster they will cook.)
- Rub the sides and bottom of a large crock pot with the end of the 6 tablespoons of butter, then chop the rest into chunks.
- Add the potatoes and butter to the crock pot.
- Sprinkle with salt, pepper, seasoning salt, parsley, garlic, onion, cayenne, and lemon pepper.
- Pour 1 and 1/2 cups buttermilk over the potatoes and stir.
- Cook on high for 3 hours, or on low for 7 hours. Check to see if the potatoes are tender, a fork should slide through them easily. Cook for another half hour at a time until the potatoes are done. Keep an eye on them. If they start to get brown, they are overcooking. Be aware that if you have an old crock pot, the cook times might be longer.
- When the potatoes are done, mash them in the pot. You can use a regular masher for this, or beat them with an electric mixer. Just be careful not to beat too long or you will release the gluten. 🙂
- It might seem liquid-y at first, but eventually the potatoes will absorb it.
- Add the sour cream and more buttermilk to taste.
- Finish by adding 2 tablespoons butter and salt and pepper to taste.
- If you mash your potatoes early, you can keep them in the crock pot on the warm setting for a couple hours. Put some paper towels underneath the lid to keep the potatoes from getting the condensation in them.
You can use any kind of potato you like. Make sure you peel if you are using baking potatoes. Yukon gold would be another great option that you don’t have to peel.