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)

Preparation

  1. In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. 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.
  4. 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.*
  5. To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves. Makes 12 side-dish servings. From the Test Kitchen •Return mashed potato mixture to slow cooker; keep warm on low or warm setting for up to 2 hours. If mixture thickens, stir in more of the reserved cooking juices to reach desired consistency.