Anders Bandt

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

• In a 3 ½ 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.
• 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 butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mash 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.

Return mashed potato to slow cooker; keeps warm on low or warm setting for up to 2 hours. If the mixture thickens, stir in more of the reserved cooking juices to reach desired consistency. Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simple dispose of the liner.