Garlic Mashed Potatoes

Sorry for the less than lovely picture, I was hungry. My dad taught me how to make perfect garlic mashed potatoes one year at Thanksgiving. I haven't made them any other way for years now. They are super easy!

Source: My dad

2 red potatoes per person, washed with skins left on (or off whatever floats your boat)
1 clove of whole peeled garlic per person
Salt
Butter
Milk or cream

Cut the potatoes into 1 inch pieces. Try to make them about the same size since this will help cooking all evenly. Throw them in the pot with the garlic and cover with water. Salt the water until it is "salty like the sea" as my dad would say. Make sure you taste the water and you say ugh salt water, then and only then is it perfect. This is your only chance to salt the potatoes and if you do it right they will be perfect. Bring the potatoes to a boil and cook until the are nice and tender. Drain off water and place them back in the pot. Keep them covered and do not mash them until you are ready to serve them, this will help them stay nice and hot. Warm your milk or cream to prevent it from making the potatoes cold, just makes sense. I usually heat it in the microwave but you could also heat it on the stove on low while you cook the potatoes. Mash the potatoes up with some milk and butter to the texture of your liking. Mike likes them with lots of butter and a little milk so that it how I usually make them. That's it...enjoy!