Begin by peeling and cubing the potatoes into equal-sized pieces.

Place the cubed potatoes in a large pot and cover with cold water.

Add the peeled garlic cloves to the pot with the potatoes.

Sprinkle a generous amount of salt into the water.

Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.

Carefully drain the potatoes and garlic using a colander.

Return the drained potatoes and garlic to the pot or a mixing bowl. Mash until smooth and creamy.

Add the unsalted butter and heavy cream to the mashed potatoes, stirring until well combined.