High-starch potatoes like Russet, Idaho, and Yukon Gold are best for making mashed potatoes. They’re naturally low in moisture, which means they’re great for soaking up the milk, cream, and/or butter. When mashed, they also break down a lot faster and have a much fluffier, airy texture.
Cut potatoes, rinse, and place them in a large pot along with the garlic. Cook until fork tender.
After water is drained, Except for the butter, add the remaining ingredients into the pot. Mash the potatoes.
Transfer the mashed potatoes into a 9×9″ baking dish. Drizzle the top of the mashed potatoes with butter.
Place the baking dish in the preheated oven, uncovered. Bake for 30 minutes. Remove it from the heat, serve immediately, and enjoy.