4 large russet potatoes, peeled, slices a half inch thick 4 cloves garlic, sliced 1/4 cup butter 1/2 cup cream 1/3 cup crumbled gorgonzola cheese sea salt and cracked pepper, to taste
In a large pot combine 2 quarts water, sliced garlic, and potatoes. Boil on medium-high heat for 25 minutes or until potatoes are tender.
Strain off water and add butter and cream. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated.