Kim: Silky Garlic Mashed Potatoes

These go perfectly with Garlic Lime Chicken. Yum!

Silky Garlic Mashed Potatoes

6 boiling potatoes (2 pounds)
6 garlic cloves, peeled or 3 tsp. minced (The potatoes are yummy without garlic too!)
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 tsp salt
1/8 tsp pepper

Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces. Cut potatoes into 1-inch pieces. Place potatoes and garlic in 2-quart saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 10 minutes or until potatoes are tender. Drain potatoes. Shake pan gently over low heat to dry potatoes if desired. Mash until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

Left-overs? Use them to add thickness—and flavor—to your next vegetable soup.

For a "no last-minute" mashed potato casserole, spoon prepared potatoes into greased 2-quart casserole; cover and refrigerate up to 24 hours. About an hour before serving, heat oven to 350°F, drizzle potatoes with 2 to 3 tablespoons melted butter and bake for 40 to 45 minutes until hot. Stir potatoes before serving.