Serve the potatoes straight from the slow cooker or transfer to a warm serving bowl, spooning any remaining buttery garlic from the bottom over the top.
If your garden or grocery basket offers more than the basics, these potatoes are happy to dress up a bit. For a herby version, stir in a tablespoon of chopped fresh parsley or chives just before serving; my mother would have used whatever was growing by the back steps. You can also sprinkle in 1/2 teaspoon of black pepper or smoked paprika with the salt for a deeper flavor. If you like a cheesy finish, shower the hot potatoes with a handful of grated Parmesan or shredded cheddar, cover the slow cooker for 5 minutes, and let it melt. For a slightly lighter dish, swap half the butter for olive oil. And if you’re cooking for a crowd, this recipe doubles easily—just add an extra hour or so on LOW and give everything a good stir halfway through to be sure the potatoes cook evenly.
