Garlic mashed potatoes go great with anything “saucy”, like meatballs in tomato sauce, and beef stew, or with grilled fish fillets. So there are two versions: dairy and non-dairy (Parve), so you can each make your preferred version.
5-6 cooking potatoes, peeled and cubed
4-5 garlic cloves, peeled
(optional) freshly-ground black pepper
For the Dairy Version:
50 gr. butter
¼ cup milk
For the Non-Dairy (Parve) Version:
50 gr. margarine
¼ cup of the cooking water
Put the potatoes and garlic cloves in a sauce pan, cover with water (~4cm/2″ above potatoes).
Cook until potatoes are tender (fork goes through a piece easily).
Strain the potatoes and garlic (for the Parve version, reserve ¼ cup of the cooking water).
In a bowl, mash the potatoes and the garlic until there are no lumps.
For the dairy version: add the butter and milk, and mix well.
For the non-dairy (Parve) version: Add the margarine and the cooking water, and mix well.
Season with salt and pepper (optional) to taste, and serve.