Wash and scrub potatoes leaving a bit of the skin on, but potatoes in half and place them into a stock pot.

Fill the pot until the potatoes are just covered and set on the stovetop over high heat.

Cook until the potatoes are easily pierced with the tines of a fork.

Over a sink pour the potatoes into a colander to drain off the water.

Place the potatoes back into the stock pot adding the garlic, butter, heavy cream, and using a wand mixer blend the potatoes until smooth.

Add sea salt and freshly cracked black peppercorns to taste.

Set aside.