Cheesy Mashed Potatoes Made in a Slow Cooker

Ingredients

• 3 lb. baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
• 6 cloves garlic, halved
• 1 bay leaf
• 2 (14-oz.) cans seasoned chicken broth with roasted garlic
• 1 cup whole milk
• ¼ cup butter
• 1 tsp. salt
• Freshly ground black pepper
• Bay leaves (optional)

Directions

1. Add Ingredients to Slow CookerIn a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
2. Slow CookCover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. DrainDrain 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. Make Milk MixtureIn 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.