CROCK POT MASHED POTATOES

INGREDIENTS

• 3 lbs russet potatoes
• 2 tsp minced garlic
• 4 c chicken broth
• 1 bay leaf
• 3/4 c milk
• 3 TB butter
• 1/2 c sour cream
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 c shredded sharp cheddar cheese

INSTRUCTIONS

1. Peel and chop the potatoes into one inch pieces. Add the potatoes and garlic to a slow cooker and pour the chicken broth over the top. Add the bay leaf and cook on low 6-8 hours or on high for 3-4 hours.
2. Drain the potatoes, reserving the cooking liquid. Mash the potatoes with the milk and butter until mostly smooth. Add cooking liquid as needed to achieve desired consistency. Stir in the sour cream, salt, pepper, and cheese. Serve warm and enjoy!

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