Here's What You'll Need
red potatoes, butter, garlic, heavy cream, salt, black pepper, chives, flaky sea salt
Place potatoes in a pot, cover with 2 inches of cool water. Season with salt, then set over high heat and bring to a rapid boil. Cook for ~20 minutes, or until fork tender.
While the potatoes are cooking, place butter in a saucepan with garlic cloves. Cook over medium heat until melted. Turn the heat to a simmer and allow butter to infuse with garlic until needed.
Drain the potatoes, then immediately return to the warm pot. Use a potato masher to mash until you reach your desired consistency. Lumps are fine!
Discard the smashed garlic from infused butter, then add butter to the potatoes along with heavy cream, salt, and pepper. Stir until all liquid has absorbed and potatoes are thick and creamy.
Taste and adjust seasoning as necessary, then garnish with chives, a couple pinches of flaky sea salt, and freshly ground black pepper.