Ingredients
| 10 | medium boiling potatoes (4 pounds) |
| 12 | garlic cloves, peeled |
| ⅔ | cup milk |
| ½ | cup butter, softened |
| 1 | teaspoon salt |
| ½ | teaspoon pepper |
Directions
Scrub potatoes. Leave skins on. Leave whole or cut into large pieces.
In large pot, heat 4 inches water to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes; potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with additional black pepper.