Put it under the flat side of a large knife blade, smash (doesn't need to be too hard or the clove will go flying), and the paper will come off quite easily.

If I’m peeling a whole bulb (which is about as many as I use normally) I’ll mash the bulb to crush apart the cloves, then shake them inside two bowls to knock the skins off.

Made some amazing braised spare ribs last night with that technique.

I'm cooking with garlic nearly every single day, so I save myself a lot of trouble, just buy a giant 32oz/~900g jar of this stuff and call it a day:

It does the job and saves me a ton of time. Plus it's more versatile than fresh garlic, because you can use the garlic water to add the taste to your dish without the texture.

May I introduce you to the holy church of palm heel strike?

A decent garlic press will allow you to press out the garlic and leave the paper. It's a unitasker that's well worth it if you eat a lot of garlic.

I usually rub the thing between my hands. You take a piece, press the sharp dry bottom bit on the table, and rub the clove with some pressure, letting it roll between the palms. It separates in seconds, but has to be somewhat dried, fresh ones have softer and more clingy skin.

You owe it to yourself to get a Garject https://dreamfarm.com/garject/