2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
