Wash potatoes, scrub, remove bad spots, and cut into equal, lime sized pieces. Put potatoes in a stock pot, cover with cold water. Store in the fridge, garage, or on the deck to cook later or put on the stove.
Add garlic and bring to a boil on high and cook, until potatoes smoosh easily when squeezed against the side of the pot with a spoon (test several potatoes), about 45 minutes to an hour total.
Heat butter and milk in microwave.
Drain potatoes and dump into the mixer-bowl. Add the salt and pepper and while mixing on slow speed add the hot milk mixture only as fast as the potatoes will absorb it. When all the milk and butter mixture has been added, stop the mixer and take a taste and add a bit more salt if needed. Resume mixing on medium-high for 20-30 seconds until the mashers are soft and creamy, almost pourable (mixing in a little more milk if needed) with a few small lumps.
Cover the bowl and place back in the cooking pot to keep warm until ready to serve and then dump the mashers into a preheated bowl to serve.