Velvety Mashed Potatoes

6lbs potatoes, peeled and cubed
1 cup heavy cream
1 stick unsalted butter
4 cloves of garlic, minced
Kosher salt & pepper
*Ricer

Cover cut potatoes in a large pot with cold water and salt well. Bring to a boil and simmer until the potatoes are fork tender, about 20 minutes. While potatoes drain, heat the cream, butter, & garlic in the same pot you cooked the potatoes. While the potatoes are still warm, press them through a potato ricer into the pot. Stir potatoes with cream and butter until velvety smooth. Season with salt and pepper. Serve hot.

*Ricer is an amazing tool that PERFECTLY mashes potatoes!