- Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, while covere, until just cooked through – about 20 minutes. Drain and cool, then peel.
- Mince and mash garlic to a paste with a pinch of salt, then add the chopped chillies and blend with remaining ingredients until very smooth (thicker than heavy cream). If necessary, thin with milk. Season with salt.
- Cut potatoes cross wise into 1/4-inch-thick slices.
- Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
- Enjoy with a chilled Sauvignon Blanc or Iced cold pilsner or dry cider
