Peel potatoes, rinse well and cut into about 1 1/2 inch cubes. Place in a large pot and cover with cold water. (I use about 8 cups of water)Add 1 tsp. of salt to the water, cover and bring to a rumbling boil. When potatoes start to boil, remove the lid and turn heat down to medium. Let the potatoes cook till they are fork tender. While they are cooking, melt the butter in a skillet on medium-low heat. When the butter has melted and is bubbly, add the minced garlic. Using a whisk, stir continuously until the butter starts to turn a medium golden color. Turn to low heat and keep whisking until it just starts to turn brown. It can go very quickly from golden to very dark brown to burnt, so be careful not to let it over brown. As soon as it has reached a medium brown color, remove it from the heat. Heat the milk either on the stovetop or in the microwave until hot. I usually microwave mine for about a minute and a half. When the potatoes are easily pierced with a fork, drain all the water out of your pot. Make sure to drain ALL of the liquid out. At this point, you can either dump the potatoes into a stand mixer or leave them in the pot and use a hand mixer. Add the milk and 1 tsp. salt to the potatoes in your pot or your stand mixer and beat until smooth. Add the browned butter and garlic and continue beating until incorporated and very smooth. Dish up and enjoy the creamiest, most comforting browned butter potatoes!