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4 Idaho potatoes peeled and chopped into a large dice6 ounces heavy cream3 ounces butter6- 8 cloves garlicSalt and pepper to tasteBring the potatoes to a boil and simmer until tender. Finely chop the garlic and simmer it in the cream and butter for about three minutes. Strain the pieces of garlic from the cream. Pass the cooked potatoes through a food mill or a ricerAdd the cream to the potatoes and mix until smooth. Add salt and pepper to taste. And yeah, you can cut back on the amount of cream and butter if need be.
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