Begin by washing and peeling the potatoes of your choice. Dice them into small, even pieces, approximately one inch in size, and set aside in a bowl of water.

Bring a large pot of water to a rolling boil over high heat. Add the diced potatoes and cook for 15–20 minutes, or until fork-tender. Drain and let sit briefly.

In a medium-sized pan over medium heat, melt the unsalted butter completely, swirling the pan to distribute it evenly.

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to let it brown.

Slowly pour in the heavy cream while stirring continuously for about 2–3 minutes until the sauce thickens slightly.

Stir in salt and freshly cracked black pepper to taste, adjusting as needed, and cook for an additional minute.

Gently fold the drained potatoes into the creamy garlic sauce until each piece is evenly coated.

Stir in the grated Parmesan cheese and mix until melted and the sauce thickens further.

Allow the dish to simmer on low heat for an additional 2–3 minutes, stirring occasionally.

Remove from heat and let the dish rest for a moment before serving.