3 pounds small red potatoes, unpeeled, cut in halves or quarters (depending on size)
1 good pinch of garlic powder, or to taste, **see Note below**
Salt and black pepper, to taste
1 cup heavy cream
1/2 cup butter (1 stick)
Place potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20 minutes or until potatoes are tender. Drain in a colander.
Meanwhile, heat the cream and butter together in a small saucepan, but do not boil. Transfer the potatoes back to the pot they were cooked in. With a potato masher, coarsely smash the potatoes (you want to leave some lumps), adding enough of the cream/butter mixture for desired consistency (you may not need all of it). Season as desired with a little garlic powder, salt, and pepper.
**NOTE: You may use raw garlic if you like, just boil about 4 cloves with the potatoes. A couple sprigs of fresh herbs such as thyme and rosemary can be chopped and added when mashing, if desired.**