1. Prepare the Potatoes: Begin by peeling the potatoes and cutting them into roughly 1-inch cubes. This ensures even cooking and helps them become tender quickly. Place the cubed potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water, which seasons the potatoes from the inside out as they cook.

2. Boil Until Tender: Bring the pot of salted water and potatoes to a boil over high heat. Once boiling, reduce the heat to medium-high and continue to cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork without resistance.

3. Drain Thoroughly: Once tender, carefully drain the potatoes completely using a colander. It’s crucial to get rid of as much water as possible. For an extra fluffy mash, you can return the drained potatoes to the hot, empty pot for a minute or two over low heat, allowing any residual moisture to evaporate.

4. Infuse the Milk and Butter: While the potatoes are draining, combine the milk, butter, and minced garlic in a small saucepan. Heat over low to medium heat until the butter is melted and the milk is warm, but not boiling. This gentle heating helps to infuse the milk with garlic flavor and ensures the butter melts smoothly into the potatoes.

5. Mash the Potatoes: Return the drained, hot potatoes to the pot. Pour the warm milk mixture over the potatoes. Using a potato masher, begin to mash the potatoes until they reach your desired consistency. For a super smooth mash, you can use a potato ricer. Avoid over-mashing, as this can make the potatoes gummy.

6. Season and Serve: Stir in the salt and black pepper. Taste and adjust seasonings as needed. If the potatoes seem too thick, you can add a splash more warm milk until they reach your preferred creaminess. Garnish with fresh chives or parsley, if desired, and serve immediately while hot.