Garlic Mashed Potatoes

6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper

In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork.

Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.
Makes 6 servings.