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© Meredith Corporation. All rights reserved. Used with permission.
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 for 6 to 8 hours or on High 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 the butter is almost melted. 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 pepper. If desired, garnish with bay leaves.