In a small pan bring the garlic and oil to a boil. Then turn the heat to low and cook uncovered for 5 minutes or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil. Place the potatoes in a large pot of salted water, bring to a boil and cook for 15-20 minutes or until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil. Process the potatoes and garlic through a potato masher. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season to taste and serve hot