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
STEP-1
Peel and chop the potatoes into one inch pieces.
STEP-2
Add the potatoes and garlic to a slow cooker and pour the chicken broth over the top.
STEP-3
Add the bay leaf and cook on low 6-8 hours or on high for 3-4 hours.
STEP-4
Drain the potatoes, reserving the cooking liquid. Mash the potatoes with the milk and butter until mostly smooth.
STEP-5
Add cooking liquid as needed to achieve desired consistency.
STEP-6
Stir in the sour cream, salt, pepper, and cheese. Serve warm and enjoy!