2-2.5 lbs Russet potatoes
16 oz Half & half (or heavy cream)
4 oz Butter
6 cloves Garlic
2 tsp Kosher salt
Peel potatoes and dice into even size pieces, rinse.
Place diced potatoes in appropriate size pot; fill with water to 1 inch above potatoes.
Remove peels on garlic cloves and add them to the pot along with the salt.
Bring the pot to a boil and then immediately lower to a slight simmer. NOTE: Potatoes are cooked when they fall apart while sticking a fork into them.
As potatoes cook, heat the half & half (or heavy cream) with the butter in a appropriate size sauce pan until the butter is melted.
When potatoes are cooked, drain the water, add the hot half & half (or heavy cream) and butter mixture and mash together, including the garlic.
Season with additional salt if required.