Garlic Mashed Potatoes Recipe

Ingredients

• 3 lb russet potatoes, peeled and cut into 2-inch pieces
• 6 cloves garlic, halved
• 1 bay leaf
• 14.5 oz cans reduced-sodium chicken broth
• 1 cup fat-free milk
• 1 Tbsp butter
• ½ tsp ground white pepper
• ¼ tsp salt
• ¼ cup snipped fresh chives
• Whole fresh chives (optional)

1. In a 3-½- or 4-quart slow cooker combine potatoes, garlic, and bay leaf. Pour broth over all in cooker.
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 cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash to desired consistency with a potato masher.
4. In a small saucepan heat milk and butter until steaming and butter is almost melted. Add milk mixture, white pepper, salt, and enough of the reserved cooking liquid to the potato mixture to reach desired consistency. Stir in snipped chives. Reserve remaining cooking liquid.* If desired, garnish with whole chives.