possible. This step helps them crisp instead of steam.
Using a sturdy fork or a potato masher, gently smash each potato right in the slow cooker until it’s flattened but still in one piece, with lots of craggy edges and ridges. Those rough edges are what get crispy.
Drizzle the remaining melted butter over the smashed potatoes, making sure it seeps into the gaps and pools between them. Sprinkle about half of the chopped chives evenly over the
