Directions

1. Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, butter, garlic and 1/4 cup water into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
2. Add sour cream, Parmesan, milk, thyme, oregano, basil and nutmeg. Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
3. Serve immediately, garnished with chives, if desired.