6 medium or 8 large russet potatoes
1/2-1 cup cream
4 tbs butter at room temperature
1-2 tbs roasted garlic
1 tbs dried basil
Salt and pepper to taste
Peel the potatoes and cut into equal sized cubes, about 1″x1″. Place the potatoes in a stock pot and cover with cold water. Bring the potatoes to a boil. Once the water begins to boil set a timer for 15 minutes and keep boiling.
Depending on the size of the potatoes they may be done sooner or later. Potatoes are done when a fork is easily inserted, but the potato does not fall apart.
Drain the potatoes and put them back in the pot to evaporate any extra water. Then add the potatoes to a large bowl. Mix in 1/2 cup cream, butter, garlic and basil. Mashing until the desired consistency is reached. Add more cream as needed to get the creaminess you want. Salt and pepper to taste.