Cook potatoes in a large pot of boiling salted water until potatoes are tender, about 20 minutes.
Meanwhile, heat oil in a small skillet over low heat. Add the garlic and cook, stirring often, until the garlic turns golden.
Quickly remove from heat so you don’t scorch the garlic. Drain the oil into a glass container and keep for another use.
Set the garlic aside.When potatoes are tender, drain all of the water from the pot.
Add the oregano, butter, and 1/4 cup creamer to the potatoes and smash with a potato masher.
Add more creamer if desired; the consistency should be somewhat chunky.
Smash in the garlic and season with salt and pepper.
Transfer potatoes to a serving bowl and lay pieces of butter on top. Serve immediately.