3 large potatoes, unpeeled and scrubbed
2 tablespoons butter
1 clove garlic, sliced in half
3/4 cup milk
Cut the potatoes into large chunks.
Put the potatoes in a large saucepan with enough water to cover. Add the butter and garlic and bring to a boil over high heat. Reduce the heat to medium-high and continue boiling for 15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes, reserving the boiling water for mashing.
Return the potatoes and garlic to the pot on the stove. Add the milk to the potatoes and cook over medium heat for 5 minutes or until heated through. Remove from the heat and discard the garlic.
Using a potato masher, mash the potatoes in the pot, adding some of the boiling water if needed to loosen the texture.
Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months