Cut the potatoes into chunks and transfer them to a large pot with cold water. Feel free to leave the skins on for extra nutrition. Stir in the garlic, salt, and pepper. Boil the potatoes until a knife inserted in the middle of the potato goes in easily.
Meanwhile, as the potatoes are boiling, in a medium saucepan heat the butter, milk, and an additional 2 teaspoons of salt until butter is melted. Don’t boil the milk! Set aside until ready to use.
After potatoes are boiled, drain the water and return the pot to the stove and turn the heat to low. Pan-dry the potatoes.
Mash the potatoes with a potato masher or electric hand mixer until desired consistency.
Next, slowly stir in the melted butter mixture over the potatoes until potatoes have soaked up all the liquid. Fold in the cream cheese, and gently stir again until well combined.
Add more seasoning to taste if needed.
Garnish with freshly sliced green onions, pepper, some gravy, and serve hot with more butter on top.