2 potatoes, peeled and cubed
1 cup chopped onion
2 tablespoons butter
1 teaspoon salt, divided
1 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1 dash ground black pepper
2 tablespoons white sugar
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1/4 cup parsley flakes
Place potatoes, onion, butter, salt, 1/2 tablespoon butter, brown sugar, 1/2 teaspoon salt, black pepper, white sugar, red pepper flakes and parsley in slow cooker.
Cook on low setting for 4 to 6 hours, stirring occasionally, until potatoes are tender.
Remove potatoes from slow cooker and place into individual bowls. Buff with chopped onion and parsley. Mix with 2 teaspoons butter, 1 1/2 teaspoon salt, 1 dash salt and pepper.
Stir parsley mixture into the pot, stirring to moisten. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours.
Stir in the parsley flakes. Return potatoes to pot, and stir until coated with butter mixture. Cover, and simmer for 4 hours.