Food My Muse

0 First, peel and cube the potatoes. Then, add to a pot and fill with cold water. Add enough salt for it to be oceany.
1 Secondly, boil the potatoes until fork tender.
2 Drain the potatoes and add the cream to the same pot with the garlic clove and turn heat on to low. Then, let it infuse for about 10 minutes.
3 Pass your potatoes through a Tamis strainer directly onto the cream. Then, remove the garlic and add in butter.
4 Whip the potatoes over medium low heat until all the butter is gone and the potatoes are starchy. Then, add in nutmeg to taste.
5 Add in the cheese a bit at a time and mix vigorously until melty. Then, add in the potato water and keep mixing.
6 Lastly, you’ll mix until the potatoes become stretchy and gooey. Taste and add salt/pepper at this point. Serve immediately.