Recipe: Rough Mashed Potatoes with Garlic (crock pot)

ROUGH MASHED POTATOES WITH GARLIC

2 pounds baking potatoes (5 to 6), such as russet -- peeled and
cut into chunks
4 cloves garlic, chopped
1 bay leaf
2 cups chicken broth, vegetable broth, or water
1/2 cup hot whole milk or buttermilk
2 tablespoons unsalted butter
Salt and freshly ground black or white pepper (to taste)

Put the potatoes, garlic and bay leaf in the slow cooker. Add enough broth to completely cover the potatoes.

Cover crock pot and cook on HIGH for 3 1/2 to 4 1/2 hours, depending on size of potato chunks.

Drain in a colander over a bowl, reserving the liquid and discarding the bay leaf. Return the potatoes to the cooker, add the milk and butter and mash, adding some cooking liquid to adjust the consistency to your preference. Mash potatoes with potato masher. Season with salt and pepper. If you like, press a pat of butter into the top.

Cover and keep on KEEP WARM or LOW setting until serving time. Serve at the table right from the slow cooker.

Makes 4 servings
Source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann