Creamy, fluffy garlic mashed potatoes

Cut the potatoes into half-inch thick slices: halve, then quarter or cut into sixths or eighths by size.

Smash four or five garlic cloves to release the skins and add to the potatoes.

Put potatoes and garlic in the pot and cover with cold water by an inch or two; add about 2 tsp salt.

Bring to a boil over high heat and cook about 10 minutes, until fork tender, checking after about 8 minutes.

Drain in a colander, return the potatoes to the pot and set over low heat to drive off excess water.

Cut 113 g butter into tablespoon-sized pieces, add to the milk and microwave for a minute until melted and warm.

Pour the butter and milk over the potatoes and mix with a wooden spoon.

Mash gently with a ricer or masher without overworking, to the texture wanted.

Season with freshly cracked black pepper and salt, half a teaspoon at a time.