These potatoes are best eaten as soon as they are made.
In a large pot of boiling salted water, cook the potatoes with the garlic cloves for 25 minutes, or until the potatoes are soft. Strain the potatoes and garlic into a colander and set the colander over the pot in which they were cooked. Let stand for 5 minutes to allow the potatoes to steam dry.
Working in batches, press the potatoes through a potato ricer and into the same pot. Stir in the milk, butter and herbs. Season to taste with salt and pepper.