I'm not a fan of mashed potatoes, so I hardly ever make them, which is why my question is so stupid. My son asked if I could please make him some mashed potatoes for Thanksgiving "without any of those big chunks in them" so that should tell you how mine usually turn out. ;)
To save time, can I just slit the peels around the middle, boil them, and then push them through the medium disc on my new food mill to get the peels off, or would it be better to peel, then cook and mill? These are Yukon Golds.
Also, I usually throw some garlic cloves in the potato cooking water. Can I still use these or will I lose them in the milling process?