Method

Preheat oven to 325°F. Put the potatoes in a large saucepan with salted cold water to cover and bring to a gentle boil. Cook until tender, about 10 minutes. 

Drain well, scatter onto a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer if you have one. If you do not have a ricer, simply smash the potatoes up with a whisk as well as possible.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season to taste with salt and pepper, and bring to a boil. Reduce the heat to low and beat in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoon at a time, stirring vigorously after each addition. Season with salt and pepper.
 

Suggested Flavorings:
Roasted red peppers, chopped
Basil pesto
Fresh herbs
Corn kernels
White bean puree
Foie gras
Crumbled blue cheese
Roasted garlic paste
Roasted winter squash
Chopped Kalamata olives
Fresh Parmesan cheese or other grated cheese
Caramelized onions
Cooked English peas and lemon zest
Prepared horseradish