Cover the potatoes and garlic cloves in a pot with cold water.
Bring to a boil and add plenty of salt to season the potatoes. Cook until you can easily stick a fork through the potatoes.
While the potatoes finish cooking; pre-heat your oven to 350 degrees.
Strain the cooked potatoes and transfer them on a parchment-lined sheet pan.
Place the potatoes in the oven for 5 to 8 minutes to dehydrate them of any extra water that might have been absorbed.
Push the potatoes and cooked garlic through a potato ricer or food mill to get out any lumps.
Mix the potatoes with the milk, cream, butter and season well with kosher salt & freshly ground pepper.
Taste your mashed potatoes and add more butter, cream or seasoning as needed.
Cover and keep warm until serving.