These potatoes are rich, but not too heavy, and the texture is so silky that it’s worth the extra time that it takes to purée them in a food processor.
Salt (to taste)
Pepper (to taste)
Start by peeling your potatoes, then quarter them, and boil until cooked.
While the potatoes are cooking, roast several cloves of garlic (5-6 or more). You can actually just pan roast these by separating several cloves of garlic (but keep the skin on), and cooking them in a dry pan on medium high heat. Rotate them frequently so that they cook evenly and don’t burn. When the garlic cloves have softened, remove the skins and set them aside.
When the potatoes have cooked, transfer them to a food processor, along with your garlic cloves, a bit of butter, lemon juice, salt, and pepper. Begin blending, and add cream a little at a time.
You’ll want to add enough butter and cream to make the purée silky, but it shouldn’t feel heavy. Continue to blend until it’s smooth, and add lemon juice, salt, and pepper throughout as needed.