Wash and peel about 2 pounds of potatoes, then dice into uniform, bite-sized pieces and place in a large pot of cold, salted water.

Bring the pot of water to a rolling boil, cooking for about 10-15 minutes until fork-tender but not mushy.

Drain the potatoes in a colander and set aside to steam off excess moisture.

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

Add 4 cloves of minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Slowly pour in 1 cup of heavy cream and stir gently for 2-3 minutes until the sauce thickens slightly.

Season the sauce with salt and freshly cracked black pepper to taste.

Gently fold the cooked potatoes into the creamy garlic sauce until thoroughly coated.

Sprinkle in ½ cup of grated Parmesan cheese, stirring until melted and thickened.

Let the creamy garlic sauce potatoes simmer on low heat for another 2-3 minutes.

Remove from heat and let rest for a few minutes before serving.