6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper
Recipe
In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork. Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.