Place potatoes in a large pot, cover with water and add 2 tbs salt and garlic. Bring to a boil, lower heat to medium high and cook until fork tender. Drain.
Being careful, place hot potatoes in the potato ricer which peels and mashes the potatoes at the same time. Alternatively, you can peel and mash with a potato masher.
While the potatoes are still hot, immediately add egg and butter and whisk with a fork to combine. Gradually add warm cream and continue to whisk until creamy, light and fluffy.