Chop the (unpeeled) potatoes into small cubes (1" or less). Transfer to large cooking pot and add warm water until potatoes are just covered.

Cover and heat over high heat until boiling, then reduce slightly and allow to boil covered until potatoes are easily broken when pierced with a fork (10-12 minutes).

While the potatoes are cooking, melt 4 Tbsp butter in a saute pan. Add pressed garlic and heat until garlic is fragrant and just begins to brown. Remove from heat.

Once potatoes are done, drain the water and add 6 Tbsp butter and 1/4 cup cream or half and half.

Use a potato masher, beaters, or an immersion blender to "mash" the potatoes to desired consistency, adding up to 1/4 more cream and salt/pepper to taste.

Stir in reserved garlic butter with a spoon or spatula and serve immediately.