2 lb. Potatoes, quartered
4 tsp. kosher salt, plus more for seasoning
1/2 cup whole milk
1 cube unsalted butter
2-3 tsp. chopped garlic
freshly ground black pepper
Put potatoes in a saucepan with cold water to cover, add salt. Cover and bring to a boil, reduce heat to medium and simmer, uncovered, until the potatoes are tender but not mushy, about 10 to 15 minutes. Combine milk, butter and garlic in a small saucepan, warm over low heat until the butter is melted. Drain potatoes and run through a food mill or potato ricer while still warm. Gently fold in heated milk mixture. Season with salt and pepper, to taste. May add up to 1/4 cup finely minced radish greens.