1 head garlic

2 pounds Yukon Gold potatoes, peeled and quartered

1 tablespoon sea salt

1 cup heavy cream (see note)

1/2 cup (1 stick) unsalted organic butter

Sea salt and freshly ground black pepper

2 tabelspoons chopped fresh chives

Bang the garlic on the counter to break up the cloves; then peel off the skins.  Put the garlic and potatoes in a large pot and cover with cold water.  Add the salt and bring to a boil, uncovered.  Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes.  While that's going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.

Drain the potatoes and garlic well in a colander and then put them in a large bowl.  While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher.  Season with salt and pepper; sprinkle with chives before serving.

Note:  If you planon holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.