2.

Using a ricer or a food mill fitted with the finest disk, purée potatoes back into saucepan, mixing butter cubes in as you go. (If using a food mill, you can add the butter to the potato chunks and work it through the mill; if using a ricer, add the butter to the saucepan with the riced potatoes.) Add remaining 1 clove minced garlic. Set saucepan over medium-low heat. Using a silicone spatula, stir potatoes well until butter and garlic are fully combined. (Alternatively, you can use a wooden spoon for this, though it won't conform to the sides of the pot like silicone will.)