Heat the broth, garlic and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth mixture.
2.
Mash the potatoes with 1 1/4 cups broth mixture and the black pepper. Add additional broth, if needed, until the potatoes are the desired consistency.
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