1. Peel the potatoes and cut into even 2-inch chunks. Rinse briefly to remove excess starch.

2. Place potatoes in a large pot, cover with cold water, and add a generous amount of salt. Add garlic cloves if using.

3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.

4. Drain potatoes and let sit in the colander for 2–3 minutes to steam off extra moisture.

5. Rice the potatoes while still hot into a large heatproof bowl using a potato ricer or food mill.

6. In a small saucepan, warm butter, cream, and milk together until steaming but not boiling.

7. Pour the warm dairy into the riced potatoes in stages, folding gently with a spatula.

8. Season with salt and pepper to taste, stir gently, and adjust seasoning as needed.

9. Transfer to a serving bowl, garnish with fresh parsley and a pat of butter if desired.