Creamy Garlic Mashed Potatoes

1Peel and chop the Yukon Gold potatoes (2 lbs) into small chunks.

2Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

3Reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes.

4While the potatoes are cooking, peel and crush the garlic (4 cloves) cloves.

5In a small saucepan, combine the heavy cream (1 cup), butter, and crushed garlic (4 cloves). Heat over low heat until the butter is melted and the mixture is warm, then remove from heat and let the flavors infuse for 10 minutes.

6Once the potatoes are cooked, drain them and return them to the pot.

7Mash the potatoes using a potato masher until smooth and lump-free.

8Gradually pour the garlic (4 cloves)-infused cream mixture into the mashed potatoes, stirring continuously until well combined and creamy.

9Stir in the grated Parmesan cheese (½ cup) until melted and incorporated into the potatoes.

10Season with salt and pepper to taste, if needed.

11Transfer the mashed potatoes to a serving dish and garnish with fresh chives before serving.