Place peeled and evenly chopped potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water.

Bring the water to a boil over high heat, then reduce to a simmer. If using garlic, add the cloves to the pot now to cook with the potatoes.

Simmer until the potatoes are tender and easily pierced with a fork, about 15–20 minutes depending on the chunk size.

Meanwhile, warm the milk and heavy cream together in a small saucepan or microwave until hot but not boiling. Keep the butter at room temperature or cut into pieces.

Drain the potatoes well in a colander and return them to the warm pot. Shake the pot gently over low heat for about 30–60 seconds to dry the potatoes — this helps keep them fluffy.

If you cooked garlic with the potatoes, remove the cloves and mash them into the potatoes now for a gentle garlic note.

Using a potato ricer or masher, process the potatoes to your preferred texture. For ultra-smooth potatoes, push them through a ricer; for a slightly rustic texture, use a hand masher.

Add the butter to the hot potatoes and stir until melted and incorporated. Gradually pour in the warmed milk and cream, stirring until you reach a creamy, smooth consistency. Taste and season with salt and freshly ground black pepper.

Transfer to a serving bowl and top with an extra pat of butter and chopped chives or parsley if desired. Serve immediately while warm.