Jacques Pepin's garlic mashed potatoes

Peel the potatoes and cut them into around two inch pieces so they boil faster, poking out any bad parts.

Put the peeled potatoes in a pot, cover with cold water and add the unpeeled garlic cloves and the salt.

Bring to a boil, turn down to a gentle simmer and cook until very tender, about 22 minutes.

Drain, reserving the potato water for soups or stocks, and pass the potatoes and garlic through a food mill or a ricer.

Mix in the butter until melted, then the milk.

Season with the salt and freshly cracked black pepper.