I'm not sure where this recipe came from. This is a good base - add herbs or maybe even vegetables.
You (or at least I) never want to add all this butter, but you really need to. Add more than you think, add some salt, and you'll probably need to add more butter. But keep doing that until it's delicious.
6 garlic cloves
2 lbs potatoes (I like Yukon Gold)
4 tbsp unsalted butter
Set two pots of water on the stove - a big one for the potatoes, and a smaller one for the garlic
Peel the garlic
Cut the potatoes into even, roughly 1" cubes
Boil the garlic and potatoes separately, each for 15 minutes. The garlic will be "defanged" (still garlicky but with less heat) and the potatoes are fork-tender
Mash the potatoes and garlic together with the butter, I like to use a pastry cutter, so that it doesn't get too smooth
