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Peel the potatoes and cut them into quarters.
Place the potatoes in a medium pot and add enough cold water to cover by 2 inches along with a teaspoon of salt.
Boil the potatoes over high heat and cook around 15 minutes until the potatoes can be easily pierced with a knife.
Purée the potatoes finely using a hand blender, food mill, or food processor.
In the same pot, over low heat, stir in the garlic, cream, salt, pepper.
Add the cheese slowly into the pot, stirring and mashing the potatoes and cheese together as you go.
Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
Serve while warm.