1. Wash, peel, and cut your potatoes. First, halve lengthwise; then, cut into uniform chunks. 2. Place into a large pot of water (enough to cover the potatoes) with all of the garlic and bring to a boil. Boil for about 40 minutes, or until you can stab a hunk with a knife and it slides right off. Do NOT add salt to the water at this point. 3. Once the potatoes are finished, drain the water, push them through a ricer along with the boiled cloves of garlic, and return them to the pot in which you boiled them. 4. On the stovetop, bring the mashed potatoes up to medium heat. Alternate stirring in the cream and butter until they are absorbed by the potatoes. You want them to be weeping off your wooden spoon, but know that this is not an exact science – taste as you add the butter and cream to get them exactly as you like. You may not use all of the cream and butter we call for; stop when you've reached the desired taste and texture. Finally, season with salt to taste.
Tips + Tricks
**As you multiply the recipe, the key is to use two cloves of garlic per potato.