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

1.In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture. 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 the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher. 4.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 mashed potatoes to reach desired consistency.* 5.To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves.