Cut the peeled potatoes into 2" cubes and add to cold water, enough to cover with 2" above. Add 2 teaspoons of the salt and the garlic cloves and bring to a boil. Cook for about 15-20 minutes until the potatoes are tender.

Drain using a colander then put back into the pan on a low heat to cook off any excess fluid.

Add the remaining salt, pepper, Creole Seasoning, heated milk and melted butter. Mash until creamy.