1. The first step is to gather all your tools and ingredients.
2. Next measure out the potatoes and wash them.

1. Note that in this recipe we did not remove the skin from the potatoes. If you prefer without skin, then peel them before cooking. 2. We also did not cut the potatoes because we are using mini or small potatoes.

3. Then put the potatoes in the saucepan and add in the water (enough so that the potatoes are completely covered with water). Cover with a lid. (if the lid does not have a hole in it, tilt the lid so that some of the steam evaporates.)
4. Place the saucepan on the burner and set the temperature to maximum. Leave at maximum until it starts to boil rapidly. In this recipe this took about 5 minutes.
5. Once the water starts to boil rapidly, lower the temperature to medium and continue to cook with the lid on. Water should still be boiling, just less rapidly.
6. Cook until a fork can pierce the potato all the way through. In this recipe this took about 14 minutes.
7. Now drain the potatoes with a colander and put them back into the saucepan.
8. Then measure out the butter and cream and add to the saucepan. Place back on the burner on low heat for about 1-2 minutes until the butter has melted.
9. Next take the saucepan off the heat and add in the salt, pepper and roasted garlic. In this recipe, we use 2 teaspoons of roasted garlic. If you like them less garlicky, use less about 1 teaspoon.
10. Now mash the potatoes with the potato masher. Continue until you have a fairly smooth consistency.
11. Finally, mix together with a spoon to ensure all ingredients are combined thoroughly. Serve and Enjoy!