Any potatoes you've got on hand - even large baking potatoes - can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.
Peel any leftover garlic cloves; place in blender. Add 1 cup softened butter or margarine; blend well. Use rubber scraper to transfer butter mixture to airtight container. Refrigerate up to 2 weeks. Add to scrambled eggs or use as a topping for your favourite cooked meat or sauteed vegetables.