Wash potatoes cleanly and cut them into half-inch thick slices. Place sliced potatoes, peeled garlic cloves, and one tablespoon of kosher salt into a large stockpot.

Cover potatoes with cold tap water two inches above the pieces. Bring to a rapid boil over high heat and cook for 10 minutes until fork-tender.

Drain potatoes and garlic in a colander. Return the pot to low burner heat for one minute to steam off excess water until potato surfaces turn dry and chalky.

Combine butter cubes and whole milk in a dish. Microwave for two minutes until butter completely melts and milk is hot.

Pass warm potato pieces and boiled garlic through a potato ricer into a bowl. Gently fold in warm melted butter mixture and cracked black pepper with a wooden spoon until smooth and fluffy. Serve immediately.