Prepare the Potatoes: Peel the potatoes, or leave some or all of the skin on if preferred, making sure they are scrubbed well. Cut the potatoes into thirds.
Boil the Potatoes: Place the potatoes in a pot of salted water and boil until a sharp knife easily pierces them, indicating that they are tender.
Warm the Cream Mixture: While the potatoes cook, combine the heavy cream, butter, minced garlic, salt, and pepper in a small saucepan. Warm the mixture slowly over low heat, allowing the garlic to gently cook and infuse its flavor into the cream. Drain the Potatoes: Thoroughly drain the cooked potatoes, then return them to the pot.
Mash the Potatoes: Slowly pour the warm cream mixture over the potatoes.Use a hand-held potato masher to mash everything together until the cream has been absorbed and the potatoes reach a smooth consistency. Avoid Over-Mashing: Stop mashing once the potatoes are nicely smooth and combined.Avoid excessive mashing, as overworking the potatoes can make them gluey. Finish the Potatoes: Serve the mashed potatoes topped with extra butter and, if desired, chopped chives and/or parsley.
