Place the potatoes, garlic, and bay leaf in a slow cooker. Pour broth over the potatoes.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until tender.

Drain potatoes, but reserve the cooking liquid. Be sure to also remove the bay leaf.

Mash potatoes with a potato masher and and in the butter, milk, and salt. Cover and allow butter to melt.

Once butter is melted, mix potatoes and add in some of the reserved cooking liquid to reach the desired consistency. Keep potatoes on warm setting of slow cooker for up to 2 hours. Use more reserved liquid to adjust consistency if needed if potatoes thicken while on warm. Serves 12.