1 pound skinless, boneless potatoes
1 cup milk
1/2 teaspoon salt
white pepper to taste
3 cloves garlic, peeled, chopped
1/2 cup lemon juice
2 teaspoons white sugar
Preheat oven to 500 degrees F (200 degrees C). Sift potatoes into large bowl; sprinkle with salt, pepper and garlic; remove string. If necessary, you can arrange sliced potatoes on bottom of roasting pan, wishing to level the bottom of the pan. Combine milk and salt and garlic; stir into bowl. Pour lemon juice over corn, potatoes and milk mixture.
Bring to a simmer and cook for 20 minutes, then reduce heat to low and simmer for an additional 15 minutes or until potatoes do not stick to pan. Meanwhile, brine potatoes with boiling water from stove; drain. Stir in extra lemon juice and sugar; simmer 2 to 3 minutes, or until potatoes begin to soften and start to pull away from edge. Serve hot or cold.