Cook potatoes in a salted pot of water until fork tender. Drain.

In the same pan, mash the garlic and potatoes together using a wooden spoon or potato masher. Season with salt and pepper. Add in butter, then milk, a little at at a. Continue mashing until desired consistency is reached.

NOTE: If very creamy potatoes are desired, use a hand mixer to whip. Since I left the skin on the redskin potatoes, I thought it lended itself better to being a rough mash.