Wash and peel the potatoes, then dice them into small, uniform pieces.

In a large pot, fill with water, add salt, and bring to a boil. Add potatoes and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and set aside.

Melt butter in a medium saucepan over medium heat.

Sauté minced garlic for 1 minute until fragrant.

Gradually pour in the heavy cream while stirring. Cook for 2-3 minutes until creamy.

Add salt and black pepper to taste, stirring well.

Fold the cooked potatoes into the sauce, mixing to coat.

Sprinkle Parmesan cheese over the potatoes and stir until melted.

Simmer on low heat for 2-3 minutes until heated through.

Serve warm and enjoy!