Peel and slice the russet potatoes.

Peel and smash the garlic cloves.

In a large saucepan, combine potatoes, garlic, salt, and enough cold water to cover.

Bring the mixture to a boil over high heat.

Reduce heat to a simmer and cook until the potatoes are tender (approximately 15-20 minutes).

Drain the potatoes and garlic, reserving a small amount of the cooking water to cover the bottom of a large bowl.

Put the potatoes and garlic through a ricer into the bowl.

Add the room temperature butter and stir until melted.

Heat the milk in the microwave until hot (not boiling).

Stir the hot milk into the mashed potatoes, garlic, water, and butter in the bowl, until desired consistency is reached.

Use a hand mixer if desired to achieve a smoother consistency.

Season with additional salt and pepper to taste.

Serve immediately.