1-Cut the 3 pounds of potatoes into evenly-sized chunks about 1 inch thick, peel if desired, and place in a pot filled with cold water.

2-Fill the pot with cold water so the water line is about 1 inch above the potatoes, stir in 1 tablespoon of fine sea salt, bring to a boil, then simmer for 10-12 minutes until the potatoes are tender when pierced with a knife; drain well.

3-While the potatoes cook, melt 1 tablespoon of the unsalted butter in a large sauté pan over medium-high heat, and sauté the 8 large cloves of minced garlic for 2 minutes until lightly browned, then transfer the garlic to a plate.

4-Melt the remaining unsalted butter (which is the rest of the 2 sticks) in the pan over medium-high heat, cook until the butter foams and the solids turn golden brown with a toasty aroma, then pour the browned butter into a heat-safe bowl immediately to avoid burning.

5-Return the drained potatoes to the hot pot over low heat, shake gently on the burner for about 1 minute to evaporate excess steam, then remove from heat.

6-Add the browned butter, sautéed garlic, 1 cup of warmed whole milk, and 1 cup of freshly-grated Parmesan cheese to the potatoes; mash with a preferred masher to the desired consistency, adding more whole milk if needed.

7-Season with fine sea salt and freshly-ground black pepper to taste.

8-Serve warm, garnished with chopped fresh chives or green onions and extra freshly-cracked black pepper if desired.