Emeril's Red Potatoes

3/4 pound small red potatoes, quartered

1 1/2- 2 tsp. minced garlic

1/2 cup heavy cream

2 tbsp. butter

salt and pepper

green onion for garnish (optional)

In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender- do not overcook or potatoes will be watery. Drain well, return to pan with potatoes to low heat and shake to dry. Mix in garlic, cream, butter and salt and pepper to taste. Mash together with potato masher until ingredients are combined but potatoes are still a little lumpy.