1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 garlic cloves
4 tablespoons unsalted butter
1/4 cup heavy cream
Salt and freshly ground pepper
In a medium saucepan, cover the potatoes and garlic with water. Bring to a boil and cook over moderately high heat until the potatoes are tender, about 12 minutes.
Drain and mash the potatoes and garlic. Add the butter and mash well while adding the cream. Season with salt and pepper and serve hot.
