Peel the potatoes and put them a 4 quart pot. Add cold water to cover the potatoes, put a cover on the pot. Heat on high until the potatoes boil, then reduce the heat to medium until they are easily pierced with a knife, 25 to 30 minutes.
While the potatoes are cooking, combine the cream, butter and garlic in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.
Drain the potatoes and allow them to set in the colander for 2 to 3 minutes. Mash the potatoes or put them through a potato ricer. Stir in the cream mixture by thirds. You can leave the garlic cloves whole or mash them in. Season to taste with salt and pepper.
NOTE: To roast garlic, preheat the oven to 325 degrees. Put 2 whole garlic bulbs, unpeeled on a small baking pan and brush with 2 teaspoons olive oil. Bake for 45 minutes to 1 hour, until the garlic cloves are quite soft. Remove from oven and allow to cool. Cut off the top 1/2 inch of the bulb and squeeze out the roasted garlic flesh.