Instructions: Cut potatoes into 2 to 3-inch chunks. Place potatoes and garlic in large saucepan; cover with salted water. Heat to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are tender. Drain potatoes and garlic; dry potatoes for 1 minute in pan over low heat. Heat cream and butter to scalding (180 F). Place potatoes and garlic in large mixer bowl and blend

(or mash by hand or use potato ricer). Gradually add hot cream mixture while whipping potatoes. Season potatoes with salt and freshly ground black pepper.

4 servings.

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