Slice and cube several of your favorite type of potatoes and place them in a pot of cold water so the water just covers the potatoes. If you use boiling water, the potatoes become difficult to mash. It's up to you if you want to peel the potatoes or not. Unpeeled potatoes contain more vitamins than peeled ones.

Cook the potatoes until they are tender enough to pierce with a knife. Turn the stove top burner down to simmer to keep the potatoes warm.

Pull out a sauté pan and melt some butter in bottom of the pan. Add minced garlic and shallots and sauté until they're golden brown.

Add a 50/50 mixture of heavy whipping cream and whole milk to the pan. Turn the burner down to simmer and let the cream reduce until the liquid becomes thick.

Pour the potatoes into a colander over a sink. Place the drained potatoes into a mixing bowl. Season the potatoes with sea salt and cracked black pepper.

Mix the potatoes with a hand or stand mixer. Pour in the liquid mixture, making sure to not add too much liquid. Season the finished mashed potatoes from scratch with butter, salt and pepper.