Start by washing, peeling, and dicing about 2 pounds of your favorite potatoes into small, bite-sized pieces.

Bring a large pot of salted water to a rolling boil over medium-high heat. Add the diced potatoes and cook for about 15 minutes until fork-tender.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.

Once the butter is melted, add 3-4 cloves of minced garlic and sauté until fragrant and light golden.

Gradually pour in 1 cup of heavy cream while stirring to combine, heating for an additional 2-3 minutes.

Add salt and freshly ground black pepper to taste, stirring well.

Carefully add the cooked potatoes back into the creamy garlic sauce, gently folding to coat evenly.

Sprinkle about 1/2 cup of grated Parmesan cheese over the mixture and stir until melted.

Allow to simmer on low heat for another 2-3 minutes, stirring occasionally.

Remove from heat and let it rest for a minute, then serve warm.