Garlicky Mashed Red Potatoes

3 Large or 6 Medium Red Potatoes
4 Cups Water
1 - 14 oz Can of Beef or Chicken Stock
(Note: if you are serving the potatoes with beef use beef stock for robust flavor.)
5 Peeled and Crushed Garlic Cloves (used in two different steps)
2 TBS Dried Minced Onion
2 Tsp + More Salt
1 Tsp + More Fresh Ground Pepper
1 Tsp Dried Rosemary
2TBS Butter
1/4 Cup Milk - divided

Clean the potatoes peel them if you like and cut them into quarter pieces. Put the clean cut potatoes in a large pot with the water, stock, 3 cloves crushed garlic, 2 TBS dried minced onion, 2 tsp salt, 2 tsp pepper and 1 tsp dried rosemary. Boil over medium heat until the potatoes are soft when pierced with a fork. Pour and drain the potatoes into a colander (don't rinse) then return the potatoes to the pot and add the butter, 1/8 cup of the milk and two additional cloves of garlic run through the garlic press or finely diced. Mash the mixture well with a potato masher or ricer (don't whip with a mixer, it will just make them gluey) using the additional milk to bring your potatoes to the consistency you desire. Then season with salt and pepper to taste.

Note: You can use any type potato I really like the reds and Yukon Gold, I usually do not peel these type of potatoes, but I do peel just plain Idaho Russets. I add ground flax to the mashed potato mixture to bump up the fiber.