Garlic Mashed Potatoes

2 lb peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbs butter
1/2 to 3/4 cup heavy cream, half and half or milk

Cover potatoes with water sufficient to cover in a heavy bottomed pan. Cover and bring to a boil.  Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside.  Return empty pan to heat and add butter, leaving until butter melts. In a seperate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half and half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

Note: for milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.