Place potatoes and garlic in a saucepan, cover with water, and bring to a boil over high heat. Reduce heat to maintain a slow boil and cook until potatoes until are fork-tender, about 20 minutes.
While potatoes are cooking, heat cream, butter, salt, pepper, and nutmeg in a small saucepan over medium heat until simmering; set aside. Using a colander, drain the cooked potatoes and garlic cloves, shaking to remove as much water as possible. Return them to the warm saucepan they were cooked in and add 3/4 of the cream mixture. Gently stir in cream; pass potatoes and garlic through a food mill or potato ricer with the coarse disk. Stir in remaining cream mixture, taste, and adjust the seasoning if needed. If you aren’t serving the potatoes right away, they can be held, covered with parchment paper,
in the top of a double boiler.
Pass bowls of sour cream, cheddar cheese and green onions to your guests so they can load up their
hot garlicky mashed potatoes.
PERFECT MASHED POTATOES