Start boiling water in a medium saucepan and add sea salt to the water.

Do not peel the potatoes (unless desired). Cut the potatoes into quarters.

Add the potato pieces to the boiling water and boil until tender, about 15 to 20 minutes.

Once the potatoes are boiled, remove them from the saucepan.

In the empty saucepan, add butter and allow it to melt. Add chopped garlic and cook for 3 minutes until golden and flavorful.

Add heavy cream to the saucepan and reduce the heat, cooking for about 5 minutes.

Add the drained potatoes to the cream sauce. Season with salt and pepper to taste.

Add chopped parsley and mix well.