1. Cut the potatoes.  

Feel free to peel your potatoes or leave the skins on.  Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. (important, if you do not add them to cold water they turn brown)

2. Boil the potatoes. 

 Once all of your potatoes are cut, be sure that there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes.  Add 2 big pinches of salt. Then turn the heat to high and cook until the water comes to a boil.  Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance.  Carefully drain out all of the water.

3. Melted butter & garlic mixture.  

Meanwhile, as the potatoes are boiling, heat the butter, milk, garlic and an additional 2 teaspoons of sea salt together either in a small saucepan.  (You want to avoid boiling the milk or burning garlic, so keep super low.)  Set aside until ready to use.

4. Mash the potatoes. 

Using your preferred kind of potato masher (I recommend hand mixer), mash the potatoes to your desired consistency. Careful not to over mix!

5. Stir everything together.  

Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.  Repeat with the remaining butter.

6. Taste and season.  

One final time, taste the potatoes and season with extra salt if needed.

7. Serve warm.  

Then serve warm, garnished with any extra toppings that you might like (I love black pepper, chives and garlic powder), and enjoy!