Scrub the red-skinned potatoes well under cold, running water and cut them into 1-inch cubes. Rinse the cubed potatoes with water to remove some of the excess starch. Place the cubed potatoes, minced garlic, and 1 teaspoon of salt in a large stockpot.
2 pounds red potatoes, 2 cloves garlic, 1 teaspoon + ½-1 tablespoon kosher salt
Fill the stockpot with cold water, covering the potatoes. Bring the pot to a boil, uncovered, over medium-high heat. Cook for 10-15 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking. If you notice any potato starch rising to the top, skim it off.
Once the potatoes are done, drain them in a colander, allowing excess water to evaporate for a few minutes. Return the potatoes to the pot.
Turn the heat to low and place the pot with the cooked potatoes back on the burner. Let the excess water cook off for one minute, shaking the pot occasionally to prevent sticking.
Take the pot off the heat. Add the butter, remaining salt, and black pepper to the potatoes. Mash the potatoes using a fork or a potato masher until they're creamy with a slightly chunky texture.
1 stick unsalted butter, 1 teaspoon black pepper, 1 teaspoon + ½-1 tablespoon kosher salt
Taste the mashed potatoes for seasoning and adjust salt and pepper as needed. Stir in the warm cream until just combined. Be careful not to over-mix while stirring to avoid making the potatoes gluey. Serve immediately.
⅔ cup light cream