Garlic Mashed Potatoes (Unhealthy)

*Warning.  Not for the low of cholesterol.*

6 Yukon Gold potatoes

1 stick of butter (at least)

4-8 cloves of garlic

2 cups of whole milk

Salt to taste

Scrub the potatoes but leave the skins on.  Take the skins off the garlic, but leave the cloves whole.  Put the garlic and the potatoes in a large saucepan with sufficient water to cover them entirely.  People with no doctor's notes can add salt to the water.  Bring to a boil, then cover and reduce heat to low.  Go do something else for a while.  Come back in about 30 minutes; the potatoes should be fork tender and the garlic should be soft.  If not, keep boiling and check again in a little while.  When they are done, roughly quarter the potatoes.  If you are going to do this in the same pan, leave the heat at simmer and add the butter to the pan so that it will melt while you work.  Now break out the potato ricer.  Rice the potatoes with the garlic back into the pan, being sure to bring in the skins periodically.  Once all the potatoes are mashed, add the milk and if you haven't already, melt the butter (preferably in a butter warmer; failing that, the microwave) and add that too.  Stir gently to incorporate all the ingredients.  Season to taste.  Devour.