Scrub the potatoes and remove any eyes, then chop them into eighths (or smaller)and place them in a large pot. (I don’t peel them because the skin is where the nutrients are, plus it’s so thin it really doesn’t detract from the taste at all.) Fill the pot so the water is about an inch over the top of the potatoes and let them boil.
While the potatoes are cooking, take a small pan and put the butter in with the chopped garlic. Saute the garlic for 1 to two minutes, but no longer. Do not let it brown. Set it aside.
When the potatoes can be easily pierced with a fork, drain them and immediately add the butter and garlic mixture, then the half and half. (Once I made the mistake of draining the potatoes and waiting a while to add the butter and half and half, and they were like stucco! You could have plastered the walls with them. I never lived it down.) I use a hand mixer and just mix them with the half and half and butter garlic mixture until they reach a consistency I like. Sometimes I use half and half, sometimes I use whipping cream. I add sea salt to taste and then serve them with a little dollop of butter in the middle.
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