6 cups (1.5 liters) Yukon Gold potatoes, peeled and cut into chunks (about 8 potatoes)
4 cloves garlic, peeled
1/4 cup (60 ml) butter
1/2 cup (125 ml) milk, approximately
Salt and pepper
In a large pot of salted boiling water, cook the potatoes with the garlic until tender, about 15 minutes. Drain.
With a potato masher, crush the potatoes and garlic with the butter. Then, purée the potatoes and milk with an electric mixer. Season with salt and pepper. Alternatively, you can use buttermilk instead of milk and add some chopped fresh chives.