I'll also add a recommendation for the pampered chef garlic press! I love mine. It does great with the peels still on and it can handle pretty large cloves. Plus, the cleaner tool makes it super easy to clean. I've had mine for years and it's held up great. We definitely started using a lot more garlic in our cooking after I got it since it makes it so easy and less messy.
(I'm not a pampered chef seller or anything, I just really love that garlic press!)
Oooh, fancy smancy... that garlic press may just be another b-day present to myself... fancy smancy!! I have a 'sushi' garlic press that works pretty well, but that... well, that just looks *WONDERFUL*!! AND it does ginger!!! How freaking cool!!
For peeling, lay the clove on the cutting board and smash it with the broad side of your knife. Skin pops right off.
That is what I do. I tried using my pampered chef garlic press without peeling yesterday, and I think it is easier to peel this way, then press. It was harder to press with the skin on, and I think there was more garlic still in the press when I was done...
Dr Mercola recently stressed in one of his articles that we should crush or chop garlic just before consuming it otherwise the active compound in garlic loses potency rapidly and will all but disappear within about an hour of chopping!