Cut the potatoes into uniform pieces and place in a 4-quart saucepan
with 1 clove of garlic
. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
In a small saucepan, heat 6 tablespoons unsalted butter
and half-and-half, just until the butter has melted.
Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain
the potatoes in a colander
. Return the potatoes to the pot and mash
while gradually adding the half-and-half mixture.
Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
Serve the mashed potatoes with the chicken.