4 cups peeled and diced white potatoes, about 2 pounds
salt
3/4 cup heavy cream
1 head roasted garlic, pulp removed
1/8 teaspoon freshly ground white pepper
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper. Mix well.
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