Rinse the Yukon gold potatoes under cold water to remove excess starch, then cut them into evenly-sized chunks (about 2 inches) so they cook uniformly. Place the potatoes and minced garlic into a large pot and cover with cold water until the potatoes are submerged by about an inch. Add 1 teaspoon of salt to the water—this seasons the potatoes as they cook and helps them cook more evenly. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 11 to 13 minutes until the potatoes are completely tender and easily pierced with a fork.

Carefully drain the potatoes and garlic in a colander, reserving the cooked garlic cloves separately (they'll be tender enough to mash). Return the drained potatoes to the pot or transfer to a large bowl. This is where I like to let the potatoes steam dry for about a minute before mashing—it helps them absorb the richness from the eggs better and creates a fluffier texture rather than a gluey one.

Add the room-temperature eggs and remaining 3/4 teaspoon of salt to the warm potatoes. Mash everything together using a potato ricer, food mill, or sturdy fork until you reach your desired consistency—the eggs will help bind the potatoes and add a subtle richness that mimics butter's creamy quality. The warmth of the potatoes will gently cook the eggs while incorporating them evenly throughout. Serve immediately while hot, and taste for seasoning—I often add a small pinch more salt at this stage since potatoes are forgiving and taste best when properly seasoned.