1. Peel and cut potatoes into even chunks. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook until fork-tender (about 15–20 minutes).

2. While potatoes cook, combine heavy cream, milk, unsalted butter, and garlic cloves in a small saucepan. Heat over low until the butter melts and garlic is fragrant and softened (about 10 minutes). Remove garlic cloves or mash them into the mixture for a stronger flavor.

3. Drain potatoes well and return to the pot. Let them sit for 2–3 minutes to evaporate excess moisture.

4. Mash potatoes until smooth using a potato masher or ricer.

5. Pour the hot garlic-cream mixture over the potatoes. Add salt and black pepper. Gently whip with a hand mixer or mash with a wooden spoon until creamy—do not overmix.

6. Transfer to a serving bowl. Top with extra butter and sprinkle with chopped chives or parsley, if using. Serve warm.