Wash and peel the potatoes, then dice them into small, uniform pieces.

Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 15-20 minutes until fork-tender. Drain and set aside.

In a skillet, melt butter over medium heat and sauté minced garlic until fragrant.

Gradually pour in heavy cream while stirring. Season with salt and pepper and let simmer for 2-3 minutes.

Add the drained potatoes to the sauce and gently toss to coat.

Stir in grated Parmesan cheese until melted and sauce thickens.

Let the dish simmer on low for another 2-3 minutes, stirring occasionally.

Transfer to a serving dish and serve warm.