Cook the potatoes in boiling salted water until tender.

Peel the cooked potatoes and immediately mash them. Ensure you have about 1 1/2 cups of mashed potatoes and let them cool.

In a separate bowl, mix the warm milk with the yeast and sugar. Let the starter sit for 5 to 10 minutes until foamy.

In a large bowl, combine the mashed potatoes, flour, and salt. Start with 1 1/2 cups of flour and add more gradually until you form a knead-able dough.

Knead the dough well for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm place until it doubles in bulk, approximately 1 hour.

Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness.

Cut the dough into rectangles, squares, or circles. Optionally, create two small slits in the center of each piece to prevent large bubbles from forming during frying.

Heat lard in a frying pan to a depth of at least 1/2 inch. The lard should be hot but not smoking.

Carefully place the Langos into the hot lard and fry over medium heat. Monitor the temperature to avoid burning or excessive lard absorption.

Fry until golden brown on both sides, flipping once. This should take a few minutes per side.

Remove the fried Langos from the pan and place them on a paper towel-lined plate to drain excess lard.

While still warm, rub each Langos with a cut clove of garlic and sprinkle with salt on both sides.

Serve immediately and enjoy while warm.