Garlic Mashed Potatoes

Baking the potatoes means you get the most pulp.  This recipe also uses the skins of the potatoes for added nutrition.

• 4 medium to large baking potatoes
• 8 cloves garlic
• 4 Tablespoons butter
• 1/2 cup milk
• salt and pepper to taste

Scrub the skins of the potatoes well and bake at 400° F for one hour.  Peel the garlic cloves and wrap in foil.  Bake with the potatoes. Remove the hot potatoes from the oven with a meat fork or tongs and transfer to a cutting board.  Slice open and let them cool 2 minutes.  Remove garlic packet and open.  Scoop potato flesh out of the skins and transfer to a mixing bowl.  Add the baked garlic cloves and discard foil. Cut the butter into about 8 pieces and add to the potatoes and garlic.  Begin mashing the potatoes at low speed.  When your potatoes are mashed into chunks smaller than cherries, add in the milk and salt and pepper to taste.  Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper and add more if you want.  Continue mashing your potatoes until they are the consistency you want.  Some people like their mashed potatoes chunky and some like them creamy-smooth.

Serves 4 people, about 3/4 to 1 cup of potatoes each.