Peel the potatoes and cut them into equal pieces, about 1 inch thick.
Place them in a large pot and cover them with cold water, about 1 inch above the potatoes.
Add 4 garlic cloves and about 2 teaspoons of salt to the water.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they’re fork-tender, about 15 minutes.
Drain the water and return the potatoes and garlic to the pot to let any excess water evaporate from the heat. Then, transfer them to a large mixing bowl.
While the potatoes are still hot, mash them along with the garlic until they’re fluffy using a potato masher, stand mixer, or hand beater.
Gradually add the melted unsalted butter and mix well.
Next, pour in the warm heavy cream, add the cream cheese, salt to taste, and grated Parmesan cheese.
Mix everything together, taste, and adjust the salt according to your preference. If you prefer thicker mashed potatoes, add less heavy cream. For a creamier texture, add more heavy cream.
Enjoy your mashed potatoes warm!