In a 6-8 quart pot, start a pot full of water to boil while you are prepping ingredients
Peel potatoes completely. After the potatoes are peeled, slice crossways in about 1 inch increments. Take each chunk, lay it flat, and cut across in half, and then into quarters, like slicing a pizza.
When the water is fully boiling, add all the potatoes to the pot. Boil for about 10 minutes, or until each potato piece can be pierced all the way throughout effortlessly.
While the potatoes are boiling, in a small saute pan, begin melting half a stick of butter over low heat.
While the butter is melting, using a microplaner, grate 5-6 cloves of garlic. Then pull off about 1 heaping tablespoon worth of fresh thyme leaves. You can mince them if you want, but I normally just crush them up a little.
Add the grated garlic and thyme to the melted butter. Turn up the heat to about medium, and stir frequently for about 2-3 minutes to mix around all the flavors into the butter. It may bubble up. That's fine, just be careful that it doesn't burn. Garlic can burn easily. Remove from heat and set aside.
When the potatoes are soft, drain completely. Pour drained potaoes in an extra large bowl. You need plenty of space to mix all of the ingredients.
Using an electric mixer, give the potatoes a little mix just to break them up initially. Pour butter mixture into the potatoes and mix completely.
Using the other half stick of butter, add butter one table spoon at a time until you are satisfied with the butter level. (The more, the better. I always use the rest of it).
When all the butter is mixed in, begin to add the milk and mix in between smaller increments. Mix completely.
Finish off with about a tablespoon of cajun seasoning. I normally add a little at a time and taste as a go to avoid overspicing. It usually ends up being about a tablespoon.
Top off with some salt and pepper to taste, and there you have it! Delicious, flavorful potatoes. Top with sour cream, cheese, green onions, and/or bacon, or just enjoy the way they are!