Peel and half or quarter potatoes (depending on their size). Rinse. Place the potatoes in a large pot and add cold water to cover 2 inches over the potatoes. Add 1 tablespoon of kosher salt to the water.

Add cloves of garlic (if using).

Bring to a boil, cover with the lid propped open slightly, reduce heat to a simmer and cook for 15-20 minutes or until fork-tender. When they're cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Remove from heat and drain well into a colander. Place the potatoes (and garlic if using) back into the pot, cover with a lid, and let sit for 5 minutes.

Meanwhile, in a saucepan over medium low heat, melt butter. Then add in heavy cream and heat until warm.

Pour in heated butter and cream mixture a little at a time while using an electric hand mixer on medium to medium low to lightly beat until light and fluffy. Do not over mix or they will get starchy and gummy. You can also use a potato masher and mash them if preferred.

Season with salt and pepper as you mix to taste. Serve hot.