Garlic Mashed Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  8 Potato medium or 1.7kg

• Garlic

  Raw

  15 cloves, minced or 45g

• Salt

  Table

  4 tsp or 24g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  8 tbsp or 114g

Directions

1. Peel the potatoes and quarter them lengthwise; cut crosswise into 1/2-inch thick pieces. In a 5-quart saucepan, combine the potatoes and garlic cloves, covering with water by 1 inch. Add 1 tablespoon of salt.
2. Bring to a boil, then reduce heat and simmer until the potatoes are easily pierced with the tip of a paring knife, about 25 to 30 minutes.
3. Drain the potatoes and garlic, returning them to the pan. Stir over medium-high heat until dry, about 1 to 2 minutes, then remove from heat.
4. In a small saucepan, bring the milk to a boil and pour over the potatoes. Add the butter and remaining 1 teaspoon of salt, then mash until smooth and creamy.