Scrub potatoes under cool running water. Pat dry. Peel potatoes and dice into 2 inch pieces.
Add diced potatoes, garlic cloves, and salt to a large pot of water. Bring to a boil over high heat and cook until potatoes can be easily pieced with a knife, about 15-20 minutes.
Drain potatoes over a large colander or strainer in the sink. Return cooked potatoes back to the pot and set back on the stove. You may choose to add potatoes to a large bowl instead.
Add Cajun/Creole seasoning and melted butter to the potatoes and mash.
Heat milk and heavy cream together. Add about half to the potatoes and whip with a wooden spoon until smooth. Add more milk and cream until desired consistency is reached. Add salt and pepper to taste.
Keep warm over low heat, stirring occasionally.
Notes
We like peeled potatoes for this recipe, but you may choose to keep the skins on.A Dutch oven can be used to cook and serve.Don't add liquids all at once to reach your desired consistency.