Recipe Courtesy â€“ Cathy SperonisPrep Time: 10 minCook Time:Â 30 min.Level:Â EasyServings:Â 84 lbs. red potatoes2 cloves garlic peeled & smashedKosher salt1 cup half and halfÂ½ tsp. white pepper3 Tbsp. unsalted butterFill a 4 quart pot with cold water.Â Peel potatoes, cut into 2 inch cubes and place in pot.Â Add garlic and place on medium-high heat.Â Bring to a boil, lower heat to medium-high add 2 tsp. salt to pot and cook the potatoes until fork tender, about 20 minutes.Â Â Drain potatoes thoroughly.Â Place potatoes back in pot and over medium heat, stirring potatoes constantly until most of the water is evaporated and potatoes have dryed a bit being careful not to brown.Â Turn off the heat add butter and cover.Â Bring half and half to a simmer over low heat.Â Mash potatoes and garlic, adding cream until smooth and fluffy.Â Serve immediately or transfer to a covered casserole and keep warm in oven.