Garlic Mashed Potatoes
Source: June Jacobs
Makes 4 to 6 servings

6 fairly large russet potatoes
6 large cloves garlic
6 tablespoons unsalted butter
salt and freshly ground white pepper to taste
3/4 cup warmed light cream

Peel the potatoes and garlic and place in a large saucepan of boiling water. Boil about 25 to 30 minutes or until tender. Drain, then return to empty pot. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes. Mash the potatoes and garlic with a potato masher (or use the paddle in your Kitchen-Aid). When free of lumps, add butter, salt and pepper. Continue mashing until well mixed. Mixing vigorously with a heavy whisk, add the warmed cream. The longer the potatoes are mixed, the fluffier they will be. Serve immediately, with extra pepper and butter, if desired.