-Chop 2 pound 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 a few times, then add the following:
1 cup whole milk
4-6 TBS pasture butter
1/2 tsp sea salt
Some freshly ground black pepper
-Mash again, then stir well to incorporate everything.
-Taste for salt and serve warm.