Garlic Smashers

• 6 Russet potatoes, cut in quarters
• 1 cup milk
• 2 tbsp butter
• 1 garlic clove, crushed in a garlic press
• Salt and freshly ground black pepper

Place potatoes in a large stock pot and cover with water. Boil for 40 minutes or until potatoes are tender. Drain into a colander, then return potatoes to pot. Add butter, garlic, and 1/3 of the milk to the potatoes and smash. Slowly add the rest of the milk, smashing until smooth and fluffy. Season with salt and pepper before serving.