Start by peeling and chopping the potatoes into even chunks. Add them to a large pot with peeled garlic cloves and cover with cold water. Add a pinch of salt, then bring to a boil over medium-high heat.
Cook until the potatoes are fork-tender — about 15–20 minutes.

In a small saucepan, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 2–3 minutes. Then toss in the scallions and cook for another minute to release that signature Jamaican aroma.

Pour in the milk and let it heat gently — do not boil it, just let it warm so the flavors blend.

Drain the boiled potatoes and garlic. Use a potato masher or hand mixer to mash them while still hot. Slowly pour in the warm milk mixture, a little at a time, until you reach your desired creamy texture.

Sprinkle in black pepper, Badia Complete Seasoning, and adjust with salt to taste. Stir until fully combined and silky smooth.

Your kitchen will smell heavenly at this point — buttery, garlicky, and full of flavor.