3 lbs. potatoes, peeled and cut into 1-inch pieces

3/4 C. chicken broth

1/2 C. milk

1/2 C. butter, cut up

1½ C. cheddar cheese, shredded

1 tsp. salt

1/2 tsp. pepper

1/2 C. parsley or basil

2 T. thyme, rosemary or oregano

2 cloves garlic, minced

Combine potatoes and broth in slow cooker; cover and cook on low 6-8 hours or high 3-4 hours, stirring once halfway through.

During the last 30 minutes, allow milk and butter to stand at room temperature. Add to cooker along with salt and pepper (do not drain potatoes).

Mash potatoes to desired consistency, then stir in herbs and garlic.

Makes 12 servings.

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