Peel and dice the potatoes. Add to a medium sauce pot with 3 quarts of cold water, or enough to completely cover the potatoes. Add 1 tablespoon of salt, cover, and bring to a boil over medium-high heat. Reduce heat and simmer for 7-8 minutes, or until potatoes can be easily smashed.
While potatoes come to a boil, make garlic-infused cream: in a medium saucepan over medium heat, add Flora Créme and smashed garlic cloves. Bring to a boil and cook until cream is reduced by about one fourth, about 3-5 minutes. Remove from heat and take out garlic cloves with a slotted spoon and discard or save for another dish. Season cream with salt and pepper to taste, and cover to keep warm.
Pour the cooked potatoes into a strainer and allow to drain for 30 seconds, then add back to the sauce pot. Cover and allow to steam for 2 minutes more. Scrape cooked potatoes into a large bowl and smash with a large fork or a potato masher. Add butter and 1/2 of the infused cream, and using a hand mixer on low speed, gently blend together until all the butter is melted. Add the rest of the cream and blend until smooth. Gently mix in the scallions and add salt and pepper to taste. Serve warm.