Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Bring the water to a boil over high heat, then reduce to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain the potatoes in a colander and return them to the pot.

Add the butter to the hot potatoes and mash gently with a potato masher or a hand mixer on low speed.

In a small saucepan, warm the milk and cream together over low heat. Add the garlic to the milk mixture.

Gradually add the warm milk mixture to the potatoes, mashing or mixing until you reach your desired consistency.

Stir in the remaining salt and pepper. Then the potatoes are ready to serve and enjoy!