Two Horseradish Mashed Potatoes

In a large stock pot place potatoes, garlic, cold water & salt.
The water should taste salty and completely cover the potatoes.
Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife.
Do not over cook.
Drain potatoes & garlic, place on a rack in a 250° oven to dry them out a bit, about 15 minutes.

Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches).
On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi & season.
Add the rest of the cream and check for flavor.

Serve warm.