In a medium pot, bring some salted water to a boil and cook the potatoes until fork tender. Once done, mash them with a potato masher and reserve.

Make a few holes in your unpeeled garlic cloves and pop them in the microwave for about two minutes. Peel them and mince or mash them with a garlic press.

In a large pan, over medium high heat, heat the olive oil and fry the grated onion and the garlic, being careful so they don't brown.

Add the mashed potatoes and the butter and stir so everything is combined.

Add the heavy cream, stirring constantly, until the desired consistency.

Season with salt and freshly grated nutmeg.