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Ingredients
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    3   pounds 
    baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
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    6   
    cloves garlic, halved
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    1   
    bay leaf
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    2  14  ounce can 
    seasoned chicken broth with roasted garlic
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    1   cup 
    whole milk
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    1/4  cup 
    butter
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    1   teaspoon 
    salt
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    Freshly ground black pepper
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    Bay leaves (optional)

Directions
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.
Make Ahead Tip
  • *Make-Ahead Directions: 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.
Nutrition information
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 (g) 8.06, Cobalamin (Vit. B12) (g) 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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