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4 baking potatoes, peeled and cut into chunks
2 garlic cloves
salt and freshly ground pepper
freshly ground nutmeg
4 teaspoons cold butter or margarine

Place the potatoes and garlic into water to cover in a saucepan. Bring to a boil, covered. Add salt, reduce heat and simmer, covered, until potatoes are very tender, about 30 minutes. Drain the potatoes well, reserving cooking liquid. Pass the mixture through a food mill or with a large wooden spoon, press it through a coarse strainer back into the pan over low heat. Gradually add 1/2 to 1 cup reserved liquid, or enough to make a creamy consistency. Season with salt, pepper and nutmeg. Serve with a thin slice of butter or margarine on each serving. 4 servings

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