In a saucepan, brown the apples and garlic in the olive oil. Season with salt and pepper.
Add the potatoes and cover with salted water. Bring to a boil. Cover and cook over medium heat for about 15 minutes or until tender. Drain.
With a masher, coarsely crush the potato mixture with the cheese. With an electric mixer, purée the mixture until smooth with the cream. Adjust the seasoning.
Serve with Spiced Nut-Stuffed Turkey or Pork Crown Roast with Cranberries, Rosemary, and Balsamic.