Prep time: 5 to 10 minutes
Cook time 10 to 20 minutes depending on thickness of potatoes.
Things you will need:
1/8 Cup of salt
2 cloves of garlic minced (I usually use the jarred minced garlic)
Pot for boiling potatoes
Water for boiling potatoes.
Wooden spoon for stirring potatoes and for mixing you garlic when sauteing
2 pounds of potatoes
1 stalk of green onions with small bulb finely diced (I use an electric chopper)
Step 1: Peel potatoes (if you use fress thin skinned potatoes from your garden or local farmers market then you do not need to peel them)
Step 2: Clean potatoes
Step 3: Cut potatoes in half and then into about 1/2 inch thick pieces.
Step 4: Place potatoes in pot and fill with water until about 1 to 2 inches above potatoes and then mix in the 1/8 cup of salt.
Step 5: Bring water to boil over high heat and then reduce heat to medium and boil for 10 to 20 minutes stirring occasionally until potatoes fall apart on a fork.
Step 6: While potatoes are boiling melt butter in frying pan over medium low heat.
Step 7: Add minced garlic to frying pan and saute over medium low heat being sure not to burn the garlic if the heat seems like it is too high turn it down to low because it is very easy to burn the garlic.
Step 8: Once the garlic is sauted remove from pan and set aside until the potatoes are done. (Do not leave in the pan because they will continue to cook and may burn even after you remove from the heat.)
Step 9: Once the potatoes are done cooking and fall apart on the fork drain them and them put them back in the pot.
Step 10: using a fork or electric mixer mix the potatoes and garlic mixture (including the butter from the frying pan) while gradually adding milk until smooth.
Step 11: taste the potatoes to ensure that there is enough salt and butter if there is not add more butter.
Also a great garnish is mild cheddar cheese. Our son loves cheese on just about everything but I can honestly say that these taste better with some shredded cheese.