Potatoes, onion, garlic, butter, half and half, water, instant mashed potatoes.

Cut potatoes into roughly 3/4-inch pieces to fill a 7 quart slow cooker to one inch from lid.

Dice an onion about the size of a baseball; add on top. Chop, mash, or press 5 of the biggest cloves of garlic from a bulb of Spice world garlic or similar sized garlic that comes 2 bulbs to a box.

Pour one quart of half and half over potatoes, one stick of butter on top, add water to cover potatoes. I start mine early in the morning and let it cook on low for at least 8 hours, stirring 2 or 3 times.

When the potatoes are tender, add dry instant mashed potatoes to make it as thick as you want.

Serve with thickly sliced French bread and let each person season with salt and pepper to taste.

The instant mashed potatoes not only thicken it, but will also absorb the butter floating on top. A smaller amount can be made using a 4-quart slow cooker or on top of the stove.

I still use a quart of half-and-half and one stick of butter. And about half the amount of onions and garlic. Onions and garlic are approximate. More or less can be used according to your taste.

Submitted by: Joe