Garlic Mashed Potatoes

Key Ingredient

Photo by Joyce F.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 3

    pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces

  • 6

    cloves garlic, halved

  • 1

    bay leaf

  • 2

    14 ounce can seasoned chicken broth with roasted garlic

  • 1

    cup whole milk

  • 1/4

    cup butter

  • 1

    teaspoon salt

  • Freshly ground black pepper

  • Bay leaves (optional)

Directions

In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher. In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.* To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves.

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