4 pounds Russet potatoes, peeled, cut into 2” pieces
1 tablespoon kosher salt, plus more
1½ cups whole milk
1 cup whole milk
½ cup heavy cream
4 garlic cloves crushed
¾ cup unsalted butter, plus more for serving
Salt and Freshly ground black pepper
Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes.
Drain potatoes in a colander and then return potatoes to pot and set over low heat. Gently stir to dry out the potatoes from excess water, 2-3 min.
Meanwhile, heat milk, cream, garlic, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Mash the hot potatoes with a potato masher or pass through a ricer into a large bowl or other serving vessel.
Remove garlic from warm milk mixture; and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper. Serve mashed potatoes with a few pats of butter on top.