CHEESY SLOW COOKER MASHED POTATOES

Steps:

• In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• 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.
• 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.*
• To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves.
• Add 1 cup of cheddar cheese and mix. Top with another 1/2 cup of cheese when serving.