Place the potatoes in a large stockpot with water to cover. Add 2 teaspoons of Himalayan salt. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Drain the potatoes and place in a large mixing bowl; mash with a potato masher. Add the cream, garlic, butter, 1/2 teaspoon Himalayan salt and 1/2 teaspoon pepper. Mix until smooth.