1. Prepare potatoes and garlic. Peel the potatoes. Cut them into even sized pieces about 1 1/2 inch to a side. Place in a pot of cold water and add several pinches of salt. Peel the garlic and place in the water as well.
2. Cook potatoes and garlic. Place the pot on the stove on medium heat and bring to a low boil. Cook at a low boil for 20 to 25 minutes. The potatoes are done when the largest piece breaks apart when poked with a knife.
3. Warm cream. Place the creme fraiche (or substitute) in a small pan. Bring the cream just to a simmer, then remove from heat.
4. Drain and mash. Drain the potatoes when they are done. Use a vegetable mill or an electric mixer to mash the potatoes.
5. Mix in warmed cream and butter. Gradually blend in the cream and butter, cut in small pieces. Season to taste with salt and pepper.

Makes 4, 1 cup servings.