• Scrub the potatoes under warm running water, leaving the skins on.
• Cut small potatoes in half and larger potatoes into quarters.
• Place the potatoes in a large stockpot and add enough water to cover them by about 2 inches.
• Add the peeled garlic cloves and salt the cooking water.
• Bring the water to a boil on heat and then reduce heat.
• Once boiling, start checking the potatoes after 15 minutes. If they are not tender, check every 5 minutes until a fork slides easily into them.
• Drain the potatoes and garlic in a large colander.
• Place the pot back on the stove and add the melted butter, buttermilk, and Parmesan.
• Let the potatoes cool just until they are comfortable to handle.
• Pull away the skins while the potatoes are still warm. They do not need to be perfectly peeled; the ricer will help catch remaining pieces of skin.
• Press the potatoes and cooked garlic through the ricer into the stockpot with the melted butter mixture.
• Gently fold everything together until combined and warmed through.
• Taste with a clean spoon and add salt and pepper as needed.
• Serve immediately, or continue with the holiday finish below.

Optional Thanksgiving Oven Finish

• Transfer the mashed potatoes to a casserole dish and sprinkle extra freshly grated Parmesan over the top.
• Bake at 375°F until the top is golden brown.