Best Garlic Mashed Potatoes

A few cloves of fresh garlic added while the potatoes
are cooking lend a hint of sweetness, a bay leaf and
rosemary or thyme lend a satisfying herb flavor.
The final result depends on the quality of the potatoes used.
Try several different potatoes together:
some yellow, some reddish, some bluish.
By not mashing them too much, you'll be able
to see and taste the range in each mouthful.

Ingredients:
2 pounds (unpeeled) potatoes
3 to 6 young, plump cloves garlic
Salt
1 bay leaf
1 sprig rosemary or thyme
2/3 cup whole milk (may substitute half-and-half)
2 2/3 tablespoons unsalted butter or sour cream (optional)
10 stems chives, snipped (optional)

Directions:
Rinse and brush the potatoes thoroughly;
cut each one into 2 or 4 pieces.
Peel the garlic, discarding any green shoots.
Bring 2 quarts of water to a boil in a large saucepan over medium-high heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and rosemary or thyme sprig. Once the water returns to a boil,
cook for 15 to 20 minutes, until the potatoes are just cooked through. (Check doneness with a fork.)
Drain the potatoes in a colander, allowing them to sit for a few minutes before carefully discarding any skins. (They should still be quite hot.) Discard the herbs, then return the potatoes and the garlic to the saucepan.
Bring the milk to a boil in a separate large saucepan over medium-high heat. Meanwhile, use a wooden spatula or fork to crush the potatoes and garlic. Gradually add the milk, stirring until well incorporated. Make sure the potatoes still have some structure; they should be a little lumpy. Taste, and season lightly with salt.
Just before serving, add the butter or sour cream, if desired, stirring until well incorporated. Sprinkle with chives, if using