I was a skeptic: unattended in the broth, I thought they would either cook dry and scorch or be soggy in the broth. Instead they were just right, absorbing the broth but not drying out. (Merri Ann is usually right.)

When I make mashed potatoes, I add lots of dairy: butter, sour cream, and/or cream cheese. These had nothing but the broth and they were good.  (Well, I do think Merri Ann usually slips in a chunk of butter.)

I like the convenience of being able to set them going and head to church or do something else.  And I like eliminating that extra bowl to wash. Give them a try at your house.

See how to make crock pot potatoes.