Peel and chop potatoes into 1-inch cubes, place them in a large pot with enough cold, salted water to cover, then bring to a boil.

Simmer for about 15-20 minutes until the potatoes are very tender when pierced with a fork, then drain thoroughly.

While potatoes are cooking, gently sauté minced garlic in butter in a small saucepan over medium-low heat until fragrant, about 1-2 minutes.

Return the drained potatoes to the pot and mash them with a potato masher until mostly smooth.

Pour in the warm milk/cream, garlic-infused butter, salt, and pepper, then gently mash until combined and creamy.

Taste and adjust seasoning if needed, then serve immediately, garnished with fresh herbs if desired.