1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
2. While the potatoes cook, melt the butter in a small saucepan. Add the garlic if using and cook for about 1 minute. Stir in the warm milk and heavy cream.
3. Drain the potatoes well and return them to the hot pot. Let them sit for 1–2 minutes to allow excess moisture to evaporate.
4. Mash the potatoes until smooth and creamy, then gradually stir in the warm butter and milk mixture.
5. Season with salt and black pepper to taste. Add a little more milk if you prefer a softer, creamier texture.
6. Transfer to a serving bowl, top with a pat of butter, and garnish with fresh parsley if desired. Serve hot with gravy, roasted meat, or your favorite comfort-food dish. 
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