Garlic Mashed Potatoes

Peel and cut potatoes into 2-inch pieces. In saucepan of boiling salted water, cook potatoes for about 20 minutes or until tender. In skillet, melt butter over low heat; cook garlic for 5 minutes or until fragrant and tender but not browned. Set aside. Heat milk to boiling. Drain potatoes and mash with milk, garlic mixture, salt and pepper. This recipe gives mildly (IMHO) garlic flavoured potatoes. Vary the amount of garlic to suit your palate. Alternatively use roasted garlic - squeeze out the pulp from the cloves and mash with potatoes for a mellow garlic flavour - or use raw, minced cloves for a strong raw garlic taste. I usually steam baking potatoes along with peeled garlic cloves and pass the lot through a ricer or food mill before mixing in the rest of the ingredients. Try using half a cup of sour cream in place of the butter and milk or buttermilk instead of regular milk. They all taste good. Avoid whipping the potatoes; this will make them gluey.