Garlic mashed potatoes

Peel Yukon Gold potatoes and cut into similar size pieces so they cook at the same time.

Bring to a boil, then drop to a simmer, with three smashed garlic cloves, until a knife goes in easily; no salt yet.

Drain very well, then return to gentle heat for about a minute, shaking, to drive off the surface moisture.

Press the potatoes and garlic through a potato ricer into a bowl so there are no lumps.

Melt butter in a little pot and add heavy cream; add about half to the potatoes first, then more to the texture you like.

Season with salt and a little white pepper. If making a couple of hours ahead, keep extra cream and butter to bring them back.