Ingredients
3 pounds russet potatoes
2 teaspoons minced garlic
4 cups chicken broth
1 bay leaf
¾ cup milk
3 tablespoons butter
½ cup sour cream
¾ teaspoon salt
¼ teaspoon pepper
1 cup shredded sharp cheddar cheese
- 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.
- 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!