Begin by washing and peeling 1 pound of potatoes. Dice them into uniform pieces, about 1-inch cubes, to ensure they cook evenly.

Place the diced potatoes in a large saucepan and cover them with water.

Bring the pot of water to a boil over high heat, then reduce to a medium simmer. Cook the potatoes for approximately 10-15 minutes until they are fork-tender.

Carefully drain the potatoes in a colander and set aside to allow any excess moisture to escape.

In a medium skillet, melt 2 tablespoons of butter over medium heat.

Add 2 cloves of minced garlic to the melted butter in the skillet. Sauté the garlic for about 1 minute until it's fragrant.

Slowly pour in 1 cup of heavy cream, stirring to incorporate with the garlic and butter mixture.

Sprinkle in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the cream mixture, stirring well.

Carefully fold the cooked potatoes into the creamy sauce, stirring gently until each piece is well-coated.

Sprinkle in 1/4 cup of grated parmesan cheese and stir until it melts into the sauce.

Lower the heat and let the mixture simmer for about 2-3 minutes, stirring occasionally to prevent sticking.

Once the sauce has thickened, remove the pan from heat and allow the Creamy Garlic Sauce Potatoes to rest briefly before serving.