1. In a large pot, add the cubed potatoes, whole garlic cloves, and 2 tbsp salt. Add cold water until potatoes are covered by about 1 inch. Bring to a boil over high heat and cook the potatoes until they are fork tender. Drain and set aside.
2. In a small pot over medium heat add the heavy cream and butter. Bring to a gentle simmer.
3. Mash the potatoes with a potato ricer, food mill, or potato masher. Once they are mashed, carefully add in the warm heavy cream and butter mixture and stir until combined. Taste and season with salt.
4. Place into a serving dish and garnish with additional butter, fresh chives, and flaky sea salt.
Pro-Tip: if you are making them ahead of time and keeping them warm on top of the stove, you can reserve about a ½ cup of the cream mixture OR heat an additional ½ cup of cream to help with reheating!
Pro-Tip #2: make sure the potato cubes are roughly the same size to ensure they all cook evenly.