Peel and chop the starchy potatoes into even chunks. Place them in a large pot and cover with cold water.

Bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.

Drain the cooked potatoes in a colander and let them sit in the pot to steam off excess moisture.

Return the potatoes to the pot over low heat. Add unsalted butter and heavy cream, then mash until smooth and creamy.

Stir in kosher salt, freshly cracked black pepper, and optional roasted garlic. Adjust seasoning as needed.

Serve hot alongside your favorite main dishes.