Best Potato Puree

1. Bring water to a boil, and salt heavily. Make it taste like the ocean.
2. Add the cream to a pot with the garlic clove and set it on very low heat until it is warm. Turn it off and let it infuse.
3. Boil the potatoes until fork tender, strain but reserve some potato water.
4. Add potato water to the cream and turn heat on again, on low. Remove garlic.
5. Pass the potatoes through the tamis strainer directly onto the hot cream.
6. Keeping the heat on low, add the butter little bits at a time until fully incorporated. Finish with creme fraiche. Turn heat off and salt to taste.
7. Top with chives, black pepper and flaky sea salt.