Peel and slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil then cook the potatoes until fork tender, about 10-12 minutes (do not overcook or the potatoes could produce a glue like finished product). Drain the liquid off of the potatoes.
With a mixer or potato ricer, mash the potatoes without adding any other liquid or seasoning.
Once the potatoes are mashed, add the cream, caramelized garlic olive oil, and roasted garlic sea salt. Mix to combine and taste for seasoning, adding more salt if desired. Enjoy!