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.