Wash and peel the potatoes, then dice them into small, uniform pieces. Place them in a large pot filled with cold saltwater and bring to a gentle boil. Cook for 12-15 minutes until fork-tender, then drain.

In a medium-sized pan, melt the butter over medium heat, stirring occasionally to prevent browning.

Add minced garlic to the melted butter and sauté for 1 minute, stirring frequently until garlic is fragrant and lightly golden.

Slowly pour in the heavy cream, stirring continuously until it reaches a gentle simmer with small bubbles forming around the edges.

Season the sauce with salt and black pepper. Stir well and taste to adjust seasonings before adding the potatoes.

Gently fold the cooked potatoes into the creamy garlic sauce, coating each piece without breaking them. Cook on low heat for 2-3 minutes.

Sprinkle in the grated Parmesan cheese, stirring until it melts completely into the sauce for a smooth texture.

Turn off the heat and let the dish rest for a minute to allow flavors to settle.

Transfer to a serving bowl and garnish with fresh herbs or paprika if desired. Serve warm.