Recipe from Better Homes and Gardens
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)
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.
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.
Make Ahead Tip
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.
Per Serving: cal. (kcal) 135, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 21, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 3, vit. A (IU) 194.36, vit. C (mg) 11.22, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 496, Potassium (mg) 378, calcium (mg) 30.29, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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