Add the cut potatoes to a pot, along with the tablespoon of salt. Place enough water over the potatoes to cover them by an inch or two. Place the pot over high heat and bring to a boil. Cook the potatoes until very tender, about 12-15 minutes.

While the potatoes are cooking place a small skillet over medium heat and add 1 tablespoon of olive oil and the minced garlic. Cook until just fragrant and beginning to color slightly. Remove from the heat.

Just before the potatoes are ready to drain, heat the cream and 3 tablespoons of butter until the cream is hot and the butter is melted. Do not let the cream come to a boil.

Drain potatoes and place back on the warm burner, leave it turned off. Let the potatoes dry for about 1 minute, then dump into bowl of stand mixer fitted with paddle. Add all of the remaining ingredients including the garlic and cooking oil. Do not add the salt and pepper yet though.

Slowly turn the mixer up to medium speed and whip the potatoes until creamy and all of the ingredients are blended in. Taste and add salt and pepper as needed. Serve immediately topped with the remaining tablespoon of butter.