Garlic Mashed Potatoes

5 large russet potatoes (about 4 ½ pounds), peeled and quartered

5 or 6 cloves garlic, peeled and left whole

1 ½ sticks butter

1 cup whole milk, warmed

Salt and freshly ground black or white pepper

Place potatoes and garlic cloves in a large saucepan and cover with salted water. Bring the water to a simmer over high heat then reduce to medium and simmer until potatoes are tender.

Drain potatoes in a strainer. Press potatoes through a potato ricer. Warm milk and butter in the saucepan and return potatoes to the pan. Lightly whisk potatoes into the milk and butter. Season to taste with salt and pepper.

Mary Reidy