Cut the potatoes into 2 inch chunks (you can peel yours first if you'd like, I just leave mine unpeeled). Place in a pot and fill with water so that the potatoes are covered by 2 inches. Bring pot of water to a boil. Once boiling, add 1 tsp of salt and boil the potatoes until they are fork tender, about 15 minutes.
Drain the potatoes and leave in collendar to let steam for 5 minutes. Meanwhile, place the pot back over the heat but reduce the heat to low. Melt the butter. Add garlic and gently cook, stirring, being careful not to burn, about 2 minutes.
Add the creamer and stir to combine. Add the potatoes into the skillet and using a potato masher, mash until smooth. Stirring so that it is well combined with the creamer.
Sprinkle in the gorgonzola cheese and the remaining 1/2 tsp salt. Remove from heat and stir to combine. Taste, add more salt if desired. If your potatoes seem dry, add an additional 1/4 cup of creamer to rehydrate as needed. Cover and keep warm until ready to serve.