5 lbs (2.5 kg) russet potatoes, peeled and cut into large cubes

The cloves of 4 heads garlic, peeled

1/2 cup (125 ml) 35% cream, approximately

1/2 cup (125 ml) butter, cubed

Salt and pepper

In a saucepan, cook the potatoes in salted boiling water until tender, about 20 minutes. Drain.

Meanwhile, in a small saucepan, cover the garlic with water. Bring to a boil and simmer over medium heat for about 5 minutes. Drain.

In the same saucepan, bring the cream and blanched garlic to a boil. Simmer gently for about 10 minutes or until the garlic is very tender. In a blender or small food processor, process the mixture until smooth.

With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the potatoes until smooth with the garlic cream. Add cream or milk, if necessary. Adjust the seasoning. Season with salt and pepper. Delicious with turkey and roasted pork loin.

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