8 Servings 45 min Cook
8 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
15 Cloves, minced Garlic
4 Tsp Salt
1 Cup Lowfat Milk
8 Tbsp Butter
Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick.
In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch.
Add 1 tablespoon salt.
Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
Drain; return garlic and potatoes to pan.
Stir over medium-high heat until dry, 1 to 2 minutes.
Remove from heat.
In a small saucepan, bring milk to a boil; pour over potatoes.
Add butter and remaining 1 teaspoon of salt.
Mash until smooth and creamy.