Cut the potatoes into uniform chunks, about an inch thick, and place them in a large stockpot filled with cold water. You may choose to peel the potatoes or leave the skins on.

Boil the potatoes. Ensure the water level is about an inch above the potatoes. Add the minced garlic and 1 tablespoon of sea salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook for 10-12 minutes, or until the potatoes are tender and a knife can easily pierce through them. Drain the water carefully.

While the potatoes are boiling, prepare the melted butter mixture. In a small saucepan or microwave-safe container, heat the butter, milk, and an additional 2 teaspoons of sea salt until the butter melts. Be cautious not to let the milk boil. Set this aside.

Pan-dry the potatoes. After draining, immediately return the potatoes to the hot stockpot. Place the pot back on the burner set to low heat. Using oven mitts, gently shake the pot for about a minute to evaporate any remaining moisture. Remove the pot from the heat and place it on a heatproof surface.

Mash the potatoes using your preferred masher. For an extra-smooth texture, use a ricer or a food mill.

Stir everything together. Begin by pouring half of the melted butter mixture over the potatoes. Fold it in gently with a wooden spoon or spatula until the potatoes absorb the liquid. Repeat with the remaining butter mixture, followed by the cream cheese, ensuring each addition is well incorporated without over-mixing. If necessary, add more warm milk to achieve the desired consistency.

Taste and season. Adjust the seasoning with additional salt if needed.

Serve the mashed potatoes warm, garnished with gravy or your preferred toppings, and enjoy!