Garlic Mashed Potatoes

FYI about potatoes:

1 pound waxy potatoes

= 2 cups mashed = 3 to 4 medium red or white potatoes = 7 to 9 small red potatoes = 12 to 15 new or mini potatoes

Serving size = 1 1/3 cups

Serves 4	Serves 6	Serves 8
2 teaspoons	1 tablespoon	1 tablespoon	Salt
3 pounds (about 10 medium)	4 1/2 pounds (about 15 medium)	6 pounds (about 20 medium)	Waxy potatoes, unpeeled, washed and trimmed, halved or quartered
10 cloves	15 cloves	20 cloves	Garlic, peeled (1 clove per medium potato)
1/4 teaspoon	3/8 teaspoon	1/2 teaspoon	Freshly ground black pepper, to taste
1/4 cup	6 tablespoons	1/2 cup	Non-hydrogenated vegan margarine
About 2 2/3 cups	About 4 cups	About 5 1/3 cups	Unsweetened nondairy milk, plus more as needed

Combine potatoes, garlic and salt in a saucepan with cold water to cover. Bring to a boil, then simmer 20 to 25 minutes until tender.

Meanwhile, if desired, heat milk.

Drain potatoes and return them to saucepan. Add margarine. Mash with a potato masher. Add black pepper; mash and mix thoroughly. Add milk as needed, and mash, until potatoes are as soft, fluffy and creamy as desired. Taste and adjust seasonings. If needed, heat gently and stir until evenly heated.