The fastest and most efficient way is to grab a clove and tap it a few times hard to break the skin away from it. A lot faster than trying to peel every one.

Once the skin is off, lay it down on the board, use the flat side of a knife, and smash it flat. You can then meticulously mince away without the garlic rolling all over the place.

Note: The pros usually take the free hand and form a guide with it allowing you to mince very quickly without getting your fingers. Also, the knife should never come completely off the cutting board. Rock it back and forth while using your hand as a guide.

Easy.