Peel and cut potatoes into chunks and add them to a pot of cold water
Place the pot on the stovetop, generously salt the potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are fork tender
While the potatoes cook, melt butter in a small sauce pan with heavy cream and garlic
Drain the potatoes and run them through a ricer
Slowly add in the cream mixture and use a silicon spatula to gently combine until the potatoes are creamy and smooth
Serve warm, topped with a few extra pats of butter and garnished with chopped chives or parsley
