Cut potatoes into quarters. This makes the cooking time a little longer, but it results in less starchy, gluey potatoes. Trust me...just quarter them.
Cover with water and salt the water if desired. I use pink Himalayan salt. Cook on high heat until it starts to boil. When it reaches a rolling boil, turn the heat to medium and cover with a lid, leaving it tilted so steam can escape.
When potatoes are cooked through, drain and then return potatoes to the pot on the hot burner with the heat turned off. You want to cook off every bit of water left on the potatoes and in the pot. When the steam starts to subside, remove from hot burner.
Add stick of butter. Mash potatoes with a hand masher and incorporate butter throughout, until butter is melted and potatoes are chunky texture.
Add 1 cup of broth and mash. Add remaining cup and mash until potatoes are a smoother texture. Add garlic, salt, and pepper if desired.