2 lbs Yukon Gold potatoes
4-5 garlic cloves, peeled
1/2 cup heavy cream
3-4 tablespoons unsalted butter
Sea salt  and freshly cracked pepper
2 tablespoons fresh chives, chopped
Depending on preference, peel the potatoes (or leave skin on for texture and more nutrients). Chop potatoes into 1-inch chunks. Place potatoes and garlic cloves in a pot, cover with water, and set on stove over high heat (you can cover the pot to accelerate boiling, then remove).
When the potatoes are fork-tender (10-15 minutes after boiling point), drain the water and put potatoes in large mixing bowl. Add cream, butter, salt, and pepper, and either hand mash (for chunkier texture) or use an electric mixture (for smooth, whipped texture). Adjust for seasoning and add chives. Stir to combine and serve immediately.
You can make the potatoes ahead of time and heat them up before serving using a bain-marie  (water bath) or, more simply, microwaving them.