• Boil potatoes in salted water for about 12 to 15 minutes until fork-tender. Drain and place potatoes in a large mixing bowl.
• Add butter to a medium-sized saucepan set over medium heat and melt. Add minced garlic and simmer for 5 minutes.
• Add heavy cream, 1 t. kosher salt, and 1/2 t. white pepper to saucepan and bring to a boil. When mixture starts to boil, reduce to a simmer for 3 minutes and then remove from heat.
• While potatoes are still hot, mash potatoes until most lumps are gone.
• Then, using a hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste is achieved.
• Season to taste with salt and pepper, as needed.

Assembly:

• Place mashed potato puree on plate and top with Parmesan-crusted ribeye.
• Place green beans on plate next to ribeye and potato puree.
• Enjoy!