Peel the potatoes and cut them into evenly sized chunks, approximately 1-2 inches. Place in a large pot.

Add enough cold water to cover the potatoes, then add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.

Drain the potatoes and let them sit in a colander for about 5 minutes to steam off excess moisture.

Mash the potatoes in a pot or large mixing bowl until reaching desired creaminess, avoiding overmixing.

Warm the butter and cream in a small saucepan, then gradually fold into the mashed potatoes while stirring gently.

Season with salt and pepper gradually, and mix gently to maintain fluffy texture. Optionally stir in minced garlic.

Serve warm, adding a pat of butter on top if desired.