Leave skins on potatoes, quarter them. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Yield: 6 servings.
Ingredients
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2 1/2 pounds red potatoes, 8 medium.
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3 cloves garlic, peeled
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2 tablespoons butter or stick margarine
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1/2 cup milk, warmed
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1/2 teaspoon Salt
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