Rustic Garlic Mashed Potatoes *****VERY IMPORTANT FIRST STEP***** FIRST PEEL THE POTATOES AND SOAK THEM IN COLD WATER FOR 30 MINUTES (CHANGING THE WATER 3 TIMES) - this step helps remove the starch so the pototoes aren't "gluey" when you mash them.... AND THEN CUT THE PEELED POTATOES AND PUT THEM IN THE CROCK POT. I pretty much doubled this recipe (a little over 5 lbs of potatoes, 1 32oz box of chicken broth, 1 tbs garlic, 1 bayleaf, 1 tsp salt, I doubled the dairy for mashing too and ended up using about 85% of it for desired consistency). COOKING DIRECTIONS:::::: 1. In a 3-1/2- or 4-quart slow cooker, combine PEELED AND CUBED CUT potatoes, garlic, and bay leaf. Pour Chicken Broth over potatoes. 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 and remove and discard the bay leaf. Return potatoes to slow cooker and add the Salt. 4. In a small saucepan, heat milk and butter until steaming and butter almost melts. Gradually add the milk mixture to the potatoes while at the same time mashing the potatoes with a hand mixer or potato masher. Continue adding the milk mixture until desired consistency. ~ TD ~