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Place cubed potatoes in a large saucepan. Cover with cold water,
salt liberally, and bring to a boil over medium heat. Boil for 10-15
minutes until potatoes are easily pierced with a fork, skimming
starch foam from top occasionally and checking to keep from
boiling over – lower heat if necessary. Drain potatoes and place in
a blender.
Return saucepan to heat, lower heat to low, and add garlic and
heavy cream. Heat until garlic is fragrant and cream begins to
simmer, then add to blender. Blend until potatoes are a totally
smooth puree. Add water or skim milk as necessary to even out
texture.
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