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  Peel the potatoes and cut into chunks. Add to a large pan. Peel the garlic cloves and add them to the potatoes with the salt, then cover with cold water. About an inch over the potatoes.
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  Place a lid on the pan and bring to a boil then simmer until the potatoes are really tender and a knife inserts into them easily. It will take 25 to 30 minutes depending on how big the potato chunks are.
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  Meanwhile, while the potatoes are cooking, add the milk, butter, sage, thyme and pepper to a small pan and place over medium heat until hot and the butter is melted. Turn off and set aside to allow the flavours to infuse while the potatoes finish cooking.
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  Drain the potatoes. At this point, you can remove the garlic cloves if you want just a hint of garlic flavour, or leave them in and mash them up with the potato for a more powerful garlic flavour.
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  Either return to the pan and roughly mash with a potato masher or a handheld electric whisk, or transfer them to a stand mixer and roughly mash (but not totally) with the paddle attachment.
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  When roughly mashed, remove the herbs from the milk mixture and discard them, then pour the milk mixture into the potatoes and beat again really well until super-soft and creamy. It might feel like too much liquid at first but it will incorporate before you know it.
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  Taste and add more salt and pepper if it needs it. I tend to add an extra teaspoon of salt and half teaspoon of pepper at this stage. Beat well after adding it and taste again. Tweak as needed.
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  Serve with a little more butter, a sprinkle of freshly cracked black pepper and some chopped parsley or chives if you have them.

INSTANT POT INSTRUCTIONS

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  Cut the potatoes up and place them into the Instant Pot along with the peeled garlic cloves and salt. Cover with water. Secure the lid and seal the vent. Cook on the STEAM setting for 12 minutes. Release the steam right away and drain, then return to the bowl. Mash/beat the potatoes with the milk mixture until super-soft and creamy. Taste and season as necessary, then serve!