• Cut the potatoes into evenly sized, one inch chunks.

To steam the potatoes:

• Place a steamer insert or snugly fitting colander into a large pot or Dutch oven. Add enough water for it to barely reach bottom of the insert. Put the potatoes and optional garlic in the steamer insert and cover with a snugly fitting lid. Heat over high heat until the water is boiling, then reduce the heat to medium high and cook until the potatoes are soft and tip of paring knife inserted into potato meets no resistance, about 20 to 30 minutes.

To boil the potatoes:

• Put the potatoes in a pan and cover with enough cold water to cover them by 1 inch. Add salt and optional garlic. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are soft and tip of paring knife inserted into potato meets no resistance, about 10 to 15 minutes.
• Carefully drain all the water then return the potatoes to the pan. Heat over low-heat until the excess water is evaporated, about one minute. Gently shake the pan occasionally so the potatoes don’t scorch.

Mash the potatoes

To press the potatoes through a ricer or food mill:

• Set food mill or ricer over now empty but still warm saucepan. Working in batches, transfer potatoes to ricer or food mill. Rice or process the potatoes through to the saucepan. Stir in butter and salt with wooden spoon until incorporated. Gently stir in milk, little by little, until it reaches the desired consistency. Check the seasoning. Salt and pepper to taste.

To mash the potatoes with a hand masher:

• Return the potatoes to the warm saucepan. Add butter and salt and begin mashing. Pour in the milk little by little while continuing to mash until it reaches the desired consistency without overworking the potatoes. Check the seasoning. Salt and pepper to taste.