A few years ago I took this recipe from the book "recipes for a slow cooker". The potatoes are very tender, with a subtle aroma of fried potatoes. Interesting? Come visit me.
In a saucepan with a thick bottom (preferably), heat the vegetable and butter. Pour over the potatoes, add spices and fry, stirring constantly, until a pleasant golden crust forms (do not overcook!!!)
Pour water into the fried potatoes (you need to pour enough water so that the potatoes are only covered), look at the photo. Add bay leaf, allspice and salt. Cook on low heat until tender.
Boil 1-1. 5 cups of potato broth, add bay leaf and allspice. Mash the potatoes in mashed potatoes. We like the puree to be not very cold, so I add the broth to the desired consistency of the puree.
