Peel and cut your potatoes into evenly sized chunks. Rinse them under cold water to remove excess starch.
Boil in Milk:
In a large pot, combine the whole milk and heavy cream. Add the potato chunks (and minced garlic, if using) to the pot. Bring the mixture to a gentle simmer over medium heat. Make sure the liquid covers the potatoes; add a little extra milk if needed.
Cook Until Tender:
Let the potatoes cook in the milk mixture until they are fork-tender, about 20-25 minutes. The potatoes will absorb the creamy liquid, building flavor from the inside out.
