1. Prepare the potatoes

• Peel the potatoes and cut them into even-sized chunks for even cooking.
• Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

2. Cook the potatoes

• Bring the pot to a boil over medium-high heat.
• Reduce heat slightly and cook for 15–20 minutes, or until potatoes are fork-tender.

3. Prepare the garlic

• While the potatoes are cooking, melt 2 tablespoons of butter in a small pan over low heat.
• Add the garlic cloves and sauté gently for 5–6 minutes, until soft and golden—not browned. Set aside.

4. Drain the potatoes

• Once the potatoes are tender, drain them thoroughly and return them to the warm pot.
• Let them sit for a minute or two to allow excess moisture to evaporate.

5. Mash the potatoes

• Use a potato masher or ricer to mash the potatoes until smooth and lump-free.
• Mash in the sautéed garlic along with the remaining butter.

6. Add milk or cream

• Gradually pour in the milk or cream while stirring, until the desired creamy consistency is reached.
• Season generously with salt and pepper to taste.

7. Garnish and serve

• Transfer to a serving bowl and top with a pat of butter or sprinkle of fresh herbs if desired.
• Serve hot as a comforting side dish.