-Chop 1.5 pounds of unpeeled potatoes into 1-inch chunks.

-Crush 2-3 cloves of garlic with the back of a chef’s knife.

-Take the skins off.

-Add the potatoes and garlic to a medium sized saucepan and cover with water.

-Bring to a boil, then lower the heat and simmer until very tender, about 20 minutes.

-Drain, and then return the potatoes to the pan.

-Mash well.

Heat together the following in a small sauce pan over medium heat:

1 cup whole milk

4-6 TBS good butter

1/2 tsp sea salt

Some freshly ground black pepper

-Add the hot liquid then stir well to incorporate everything.

-Taste for salt and serve warm.