Servings: 4

3 pounds Yellow Finn or Yukon Gold potatoes, peeled and quartered 3 pounds Yellow Finn or Yukon Gold potatoes, peeled and quartered
10 cloves garlic, peeled 10 cloves garlic, peeled
2-3 cups whipping cream 2 to 3 cups whipping cream
1 stick cold unsalted butter 1 stick cold unsalted butter
Salt and freshly ground white pepper to taste Salt and freshly ground white pepper to taste

Place potatoes and garlic in a heavy pot large enough to hold them easily. Cover with water and bring to a boil. Turn heat down to a simmer and cook potatoes until they are fork tender (they break apart easily with a fork). Drain immediately.
Spread the potatoes and garlic on a sheet pan and dry in a 450-degree oven for 10 minutes. While the potatoes and garlic are drying , put the cream and three-fourths of the butter into a saucepan and bring to a boil. Turn off heat and set aside.
Pass the dried potatoes and garlic through a food mill into a large mixing bowl. Gradually add the hot cream and butter mixture until a smooth puree mixture is reached ("I like to mix in the cream with a wooden spoon, by hand," Drohman said.)
Add the final quarter-stick of cold butter and stir until incorporated. Season to taste with salt and white pepper.