Peel and quarter 8-10 Russet potatoes. Add them to a large pot filled with cool water and bring to a boil on the stove. Once they start boiling add about a tbsp. of kosher salt and boil until fork tender. (about 10 minutes)

Drain the potatoes carefully into a colander and let them sit for a few moments to allow the moisture to evaporate from the potatoes.

In a large bowl add 1 & 1/2 sticks of salted butter sliced into squares, 2 cloves of garlic grated finely with a zester, and start with at least 1 tsp. of kosher salt & cracked black pepper. (you will definitely need more after blending)

Add the boiled potatoes into the bowl and add 1 cup of heavy cream into the bowl and begin blending with a hand mixer. DO NOT overmix. Once they look slightly creamy (after a minute or so) check to see if they need more cream, salt, or pepper. I usually add another 1/2 cup of heavy cream, salt, and pepper and blend again! Taste! Add salt and pepper if needed. If not add the potatoes to a serving dish and top with a few pats of butter on top!

These are ABSOLUTELY delicious!!! Make it!