 | | Directions | - Remove blemishes and scrub potatoes. Slice them into quarters and place in a large sauce pan. Add water to pan until potatoes are covered.
- Bring to a boil. Reduce heat, cover and continue cooking 20 minutes, or until potatoes are tender. Remove from heat, drain and peel off skins.
- Place potatoes in a large bowl. Add butter and beat with an electric mixer. Gradually add the milk and garlic juice. Beat potatoes until they reach desired consistency, adding milk, if needed. Season with salt and pepper to taste.
- Serve immediately.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Container: large sauce pan
Servings: 4
|  | | Ingredients | | - | | 2 pounds white or golden potatoes (thin skinned) |
| - | | 1 teaspoon garlic juice (more if desired) |
| - | | 2 tablespoons butter |
| - | | 1/2 cup milk |
| - | | Kosher salt and black or white pepper to taste |
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