In a medium saucepan, melt the butter over medium-low heat. Add the garlic
and cook, turning occasionally, until the garlic caramelizes, 6 to 7
minutes. Remove from the heat. When the garlic is cool enough to handle,
chop and return to the pan. Add the cream and warm over medium heat.
Meanwhile, in a medium saucepan, combine the potatoes, 1 teaspoon of salt,
and enough water to cover by 1 inch. Bring to a boil and cook until just
fork tender, about 12 minutes. Remove from the heat and drain. Return to the
pan and cook for 1 minute, mashing with a heavy whisk, over medium heat. Add
the hot garlic-cream mixture, and mash until smooth. Season with the
remaining 1/4 teaspoon of salt and the white pepper, mixing well. Cover to
keep warm until ready to serve.
Yield: Makes 4 servings