Ultra rich garlic mashed potatoes

Peel roughly two to three pounds of Yukon Golds, cut into one inch cubes, put in a large stock pot or high wall saute pan, cover with cold water, salt heavily and bring to the boil.

Cook 15 to 20 minutes until completely tender and easily broken in half when pierced.

Drain and return 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, crush in two to three cloves of garlic and cook 30 seconds to one minute until fragrant.

Kill the heat under everything and add the remaining butter, one cup of room temperature heavy cream and the garlic butter to the potatoes.

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