Peel and cut potatoes into equal chunks.

Place in medium sized pot and cover with cold water.

Add salt and bring to a boil, then reduce heat and simmer until potatoes are tender.

Drain well.

Warm cream (not hot, just warmed)

Using a potato masher, mash potatoes, roasted garlic and butter together.

Pour in warmed cream and with electric hand mixer (do not use immersion blender) combine on low speed until potatoes have no lumps. You can also continue to use potato masher.

Do not over mix, or potatoes will become glue like.

If necessary season with a bit more salt.