Place the peeled and chunked potatoes and garlic cloves in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.

Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and garlic well.

If using a potato ricer, pass the drained potatoes and garlic through the ricer into a large mixing bowl. If you don’t have a ricer, return the potatoes and garlic to the pot and mash with a potato masher until smooth or to your desired texture.

Add the softened butter to the potatoes and stir until melted and incorporated.

Gradually pour in the warmed heavy cream, stirring gently until the potatoes are creamy and smooth. Avoid overmixing to keep the potatoes light and fluffy.

Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley. Serve warm and enjoy!