You will need
    • potatoes;
    • milk;
    • butter;
    • garlic;
    • parsley
    • dill, etc.;
    • salt;
    • towel;
    • the potato masher or mixer.
For a family of 4-5 people you will need about one kilogram of potatoes. Take the tubers are of medium size, wash them, peel them, rinse again and cut into halves lengthwise (so they cook faster). If you have available only the large tubers, cut them into four pieces.
Immerse the potatoes in boiling, lightly salted water. Simmer until then, until it becomes soft. To find out whether cooked tubers can, puncture them with a fork or by reducing the noise of the water in the pan if the potatoes are "silent", it means it is cooked. 2-3 minutes before turning off the fire, put in a saucepan a clove of garlic and a couple Bay leaves.
While cooking the potatoes, prepare the milk for the puree. Take a glass of milk and 50 g of butter, mix them and heat, not boiling. If you pour cold milk into the potato, it will turn black. Dissolve in hot milk a pinch of salt (to taste).
Once the potato is cooked, carefully drain the water and mash the tubers. For this you can use a mixer, a wooden potato masher or a special kitchen tool stainless steel (round potato masher with holes). The mixer is not always convenient to use, as some parts of the potatoes he can't capture (on the bottom).
When the potatoes will have no lumps, pour into it the hot milk with butter and mix well, as if whisking the potato puree.
Keep in mind that the milk should be enough to let the potato puree will be rather liquid, after a while it still thickens.
Let puree stand for a bit (half an hour), do not forget to wrap the pan in a towel. So it will retain heat and does not require additional heating.
Serve potato pureewith a small piece of butter and sprinkle with dill or other herbs.