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READY IN: 30mins



4    large red potatoes, unpeeled, cut into uniform quarters 

4-5 large garlic cloves, peeled and cut in halves


      hot milk

      salt and pepper, to taste




  • Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.

  • Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.

  • Add some butter, to taste (I usually use 2-3 Tbsp), and salt and pepper, also to taste. Mix until butter has melted.

  • Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).

  • Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.

  • Serve with a pat of butter in an indentation on top.

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