Creamy mashed potatoes

Peel the potatoes and cut them into one inch cubes, put them in a large stock pot or high walled saute pan and cover with cold water.

Salt the water heavily, bring to the boil and cook 15 to 20 minutes, until the potatoes break in half without effort when pierced.

Drain and return them to the hot pan over very low heat, mixing to drive off excess moisture.

Melt about three tablespoons of the butter in a separate pan and cook the crushed garlic in it 30 seconds to one minute, until fragrant.

Off the heat, add the remaining butter, the room temperature heavy cream and the garlic butter to the potatoes.

Mash and mix until smooth, taking care not to over mash, then season heavily with kosher salt and taste.