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- 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)
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.
- 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.
- Servings Per Recipe 12,
- cal. (kcal) 135,
- Fat, total (g) 5,
- chol. (mg) 13,
- sat. fat (g) 3,
- carb. (g) 21,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 3,
- vit. A (IU) 194,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 496,
- Potassium (mg) 378,
- calcium (mg) 30,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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