1. Prep the potatoes: Peel potatoes (or scrub if you like skins) and cut into large 1.5-inch chunks.

2. Start boiling: Place potatoes in a large pot and cover with cold water, adding an extra inch above the potatoes. Add smashed garlic cloves and 2 teaspoons of salt.

3. Cook potatoes: Bring to a boil over high heat, then reduce to a simmer. Cook for about 20 minutes or until potatoes are fork tender.

4. Warm milk & butter: While potatoes cook, melt butter in milk over medium heat. Keep warm-adding warm milk prevents gummy potatoes.

5. Drain & dry: Drain cooked potatoes well. Return to pot and place over medium-high heat for 1–2 minutes, stirring gently to evaporate excess moisture.

6. Mash: Pour warm milk-butter mixture over dried potatoes. Mash until smooth, but avoid overmixing to keep potatoes fluffy and prevent gumminess.

7. Add extras: Stir in sour cream (if using), black pepper, and additional salt to taste.

8. Serve: Top with more butter, chives, bacon, or cheese if desired.