This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.
Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.