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Garlic Mashed Potatoes

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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)

Details

Adapted from bhg.com

Preparation

Step 1

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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